Entree: Senegal – Senegalese Wolof Cuisine – Lakh (A Wolof millet couscous dish cooked and served with warm sweetened milk and roasted peanuts)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 2 cups (340 g) millet couscous (lakh granules) or fine millet semolina
- 1 1/2 cups (360 ml) boiling water
- 4 cups (960 ml) whole milk
- 1/2 cup (100 g) granulated sugar, adjust to taste
- 3 tbsp (42 g) unsalted butter
- 3/4 cup (110 g) roasted peanuts, coarsely chopped
- 1/2 tsp (3 g) fine salt
- 1 tsp (5 ml) vanilla extract (optional)

Instructions

1. Place the millet couscous in a large heatproof bowl. Pour 1 1/2 cups (360 ml) boiling water over the couscous, sprinkle with 1/4 tsp (1.5 g) salt, cover tightly, and let steam and absorb for 10 minutes. Fluff with a fork to separate granules.
2. For a more traditional texture, transfer the moistened couscous to a steamer basket and steam over simmering water for 15–20 minutes, then return to the bowl and fluff. If you lack a steamer, simply let it sit covered until fully rehydrated and light.
3. Meanwhile, warm the milk in a saucepan over medium heat with the remaining 1/4 tsp (1.5 g) salt, sugar, butter, and vanilla if using. Stir until sugar dissolves and milk is hot but not boiling.
4. Combine the steamed millet couscous with the warm sweetened milk, folding gently to coat and reach a porridge-like but still granular consistency. Adjust sweetness by adding more sugar or milk as desired.
5. Divide Lakh into bowls, sprinkle with the chopped roasted peanuts for texture, and serve warm with extra warm milk on the side for pouring.