Ngalakh (Sweet Baobab Cream)

Ingredients

• 1 cup Baobab fruit pulp
• 1/2 cup Millet flour
• 4 cups Water
• 1/2 cup Sugar
• 1 tsp Vanilla extract
• 1/4 tsp Grated nutmeg
• 1/2 tsp Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup of baobab fruit pulp with 2 cups of water. Stir them together and let the mixture sit for 30 minutes, stirring occasionally every 5-10 minutes, to help the baobab dissolve.
2. 2After 30 minutes, pour the baobab mixture through a fine-mesh sieve placed over another large bowl. Press gently on the solids in the sieve with the back of a spoon to extract as much liquid as possible, then discard the remaining seeds and fibers.
3. 3In a large heavy-bottomed saucepan, whisk together the 1/2 cup of millet flour with the remaining 2 cups of water until the mixture is completely smooth and free of any lumps.
4. 4Add the reserved baobab liquid from Step 2, the 1/2 cup of sugar, the 1 teaspoon of vanilla extract, the 1/4 teaspoon of grated nutmeg, and the 1/2 teaspoon of cinnamon to the saucepan. Stir thoroughly to combine all ingredients.
5. 5Place the saucepan over medium heat, approximately 148.9-162.8°C (150-165°C) on the pan's surface. Cook for 15-20 minutes, stirring constantly with a whisk or wooden spoon, until the mixture visibly thickens, becomes glossy, and coats the back of your spoon without dripping off immediately.
6. 6Remove the saucepan from the heat. Let the ngalakh cool slightly for at least 15 minutes before serving, which allows the flavors to meld and the consistency to set further. Serve warm, or transfer to a clean bowl and chill in the refrigerator for at least 2 hours for a firmer, cold dessert.

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