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Millet lakh with peanut cream

Local name : Lakh

Steamed millet couscous drowned in a peanut cream, eaten at breakfast or at the end of the day in Senegal.

VeganGluten-free#millet#peanut#steamed#breakfast#senegal
Millet lakh with peanut cream

Photo : Sahm.diop · CC BY-SA 4.0

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Difficulty
Easy

Method

  1. Dampen the millet with the warm salted water and roll it between your palms to separate the grains.
  2. Steam for 15 minutes, tip out, fork it through, then steam for 15 minutes more.
  3. Whisk the peanut butter into the water a little at a time so it does not go lumpy.
  4. Bring to a simmer and cook for 10 minutes, stirring, until the cream coats a spoon.
  5. Sweeten, salt and flavour with vanilla or orange blossom water.
  6. Divide the millet between bowls and pour the cream over. Eat warm.

Lakh is also made with soured milk in place of the peanut. Both versions are served when people come in from the fields and the meal has to be quick.

Nutrition · per serving

Calories
606 kcal
Protein
21.7 g
Fat
19.8 g
Carbohydrate
87.3 g
Fibre
6.9 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why steam the millet twice?

The first steaming swells the grains but leaves clumps at the centre. Taking the millet out and fluffing it with a fork separates those grains so steam can reach everywhere on the second pass. Steaming once gives you firm lumps inside and soggy millet on top.

How do I keep lumps out of the peanut cream?

Loosen the peanut paste with just a splash of water first, working it smooth, then add the rest gradually. Poured in all at once, the water seizes the paste into pellets that never dissolve. Stir constantly through the ten minutes of simmering, as peanut catches on the base quickly.

Should the peanut cream be thick or pourable?

It should coat the spoon without being stiff, since the millet keeps absorbing it in the bowl. If it thickens too much as it cools, loosen it with a little hot water before serving. Lakh is eaten warm, not piping hot.

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