Entree: Mauritania – National Cuisine – لاخ ➤ Lakh (Thick millet porridge cooked in milk and butter, served as a hearty staple main dish)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 1 1/2 cups (255 g) whole pearl millet, rinsed
- 6 cups (1.4 L) whole milk
- 1 cup (240 ml) water
- 3 tbsp (45 ml) clarified butter or ghee
- 3 tbsp (45 g) sugar, or to taste
- 1/4 tsp (1.5 g) salt
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1/4 cup (30 g) chopped toasted almonds or peanuts for garnish
- 1/4 cup (85 g) pitted dates or raisins, chopped, for garnish
- Honey, to drizzle (optional)

Instructions

1. Rinse the millet under cold water until the water runs clear, then drain.
2. In a heavy-bottomed pot, toast the drained millet over medium heat, stirring, for 3–4 minutes until fragrant; this develops a nuttier flavor.
3. Add the milk and water to the pot and bring to a gentle simmer over medium heat, stirring to prevent scorching.
4. Reduce heat to low, add the clarified butter, sugar, salt, and cinnamon (if using). Simmer gently, uncovered, stirring occasionally, until the millet is very soft and the mixture is thick and creamy, about 30–40 minutes. Add a little extra milk or water if it becomes too thick.
5. Taste and adjust sweetness and salt. If a smoother texture is desired, whisk vigorously or pulse briefly with an immersion blender.
6. Serve hot in bowls, topped with chopped toasted almonds or peanuts and dates or raisins, and drizzle with honey if desired.