Ngakakh cookies – back by popular demand!


What to do with a bottle of ngalakh (also ngalax) after a Senegalese holiday? Make peanut butter cookies! Thanks for the recipe, Valerie!

1/2 cup butter
1/2 cup brown sugar (or white sugar + 1TBSP molasses or 1/2 tsp maple flavoring)
2 eggs
2 tsp baking powder
1/2 tsp salt
2 cups thick ngalakh
about 1 1/2 cups flour (depends on ngalakh consistency)

Cream butter and sugar, beat in eggs until smooth. Mix dry ingredients together, and add gradually, incorporating to the mixture on low. Add flour if needed.

Sppon dough onto baking sheets and flatten slightly.

Bake in preheated oven at 350° until lightly browned, about 8-10 min. Remove and cool on wire racks.

The couscous in the ngalakh give them a nice crunch!

Senegalese Ngalakh is…
2 cups steamed karaw (millet couscous)
2 tablespoons butter
4 cups of baobab fruit, soaked then strained leaving only juice

Baobab fruit

1-2 cups peanut butter (smooth, natural, unsweetened)
2 cups of sugar
1 teaspoon orange-flower water
1/2 teaspoon vanilla
pinch of nutmeg
one handful of raisins

Basically what you’ve got is peanut butter, sugar, couscous, tropical fruit juice that looks like white sludge and a bunch of yummy flavorings. Once it’s all prepared and mixed together, you pour it up into bottles and chill it.

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