Ngalakh (Peanut and Baobab Cream)

Ingredients

• 1 cup Peanuts
• 1/2 cup Baobab Fruit Powder
• 1/2 cup Rice Grits
• 4 cups Water
• 1/2 cup Sugar
• 1 tsp Vanilla Extract

Instructions

1. 1Preheat your oven to 350°F (175°C). Spread the 1 cup of Peanuts on a baking sheet and roast for 10-12 minutes, or until they are lightly browned. Let them cool slightly, then gently rub off the skins. Place the skinned peanuts into a food processor and grind them until they form a coarse powder.
2. 2In a large heavy-bottomed pot, bring the 4 cups of Water to a boil over high heat. Add the 1/2 cup of Rice Grits, then reduce the heat to medium. Cook, stirring occasionally, for 20-25 minutes, or until the grits are tender and have absorbed most of the water.
3. 3Add the ground peanuts, 1/2 cup of Baobab Fruit Powder, and 1/2 cup of Sugar to the pot with the cooked rice grits. Stir well to combine.
4. 4Continue to cook over low heat, stirring constantly with a spoon, for 10-15 minutes. The mixture will thicken considerably. Keep stirring to prevent it from sticking to the bottom of the pot.
5. 5Remove the pot from the heat. Stir in the 1 tsp of Vanilla Extract until it is fully incorporated.
6. 6Allow the mixture to cool slightly in the pot for about 10 minutes. Then, transfer the Ngalakh to a serving bowl.
7. 7Cover the serving bowl and place it in the refrigerator. Chill for at least 30 minutes to allow the flavors to meld and the dessert to set further. Serve cold.

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