Entree: Senegal – Dakar & Coastal Senegal – Lakh (Sweet Senegalese millet couscous soaked in sweetened milk and served with peanuts and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 cups (200 g) fine millet couscous (lakh grains)
- 1 cup (240 ml) water, boiling
- 4 cups (960 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) salt
- 1/2 cup (55 g) roasted peanuts, finely ground
- 1/4 cup (30 g) powdered milk or millet flour (optional, for body)
- Zest of 1 lemon (optional)

Instructions

1. Place the millet couscous in a large heatproof bowl, sprinkle the salt and pour the boiling water over it; cover and let sit 10 minutes to absorb.
2. Fluff the millet with a fork, then stir in the butter until incorporated; if the grains need softening, steam the couscous over simmering water 8–10 minutes and fluff again.
3. In a saucepan, warm the whole milk with the sugar and vanilla until sugar dissolves and milk is hot but not boiling; remove from heat.
4. Pour most of the warm sweetened milk over the fluffed millet, reserving about 1 cup (240 ml) to adjust texture; stir until evenly moistened and creamy.
5. Fold in the ground roasted peanuts and powdered milk if using; taste and add reserved milk to reach desired creaminess, and stir in lemon zest if using.
6. Serve warm or transfer to the refrigerator to chill; top each portion with extra ground peanuts before serving.