Lakh

Ingredients

Porridge

• 500 gfine millet couscous, or thiacry
• 500 mlwater
• 1/2 tspsalt

Sour milk topping

• 1 litrethick soured milk, or plain yoghurt thinned with milk
• 150 gcaster sugar, to taste
• 1 tbsporange blossom water
• 1 tspvanilla extract, if wanted

Sometimes added

• 150 gcrushed peanut or peanut paste
• a pinch of ground nutmeg
• raisins

Equipment

• a couscoussier, or a steamer basket over a pot

Directions

1. Put the millet granules in a bowl. Sprinkle over about half the water with the salt dissolved in it. Rub the granules between your palms so the water is evenly distributed. Break up any lumps that form as you go.
2. Tip the moistened granules into the steamer basket. Do not press them down, since steam must pass through. Set it over boiling water and steam for twenty minutes. Tip the part-steamed millet into a wide bowl. Sprinkle over the remaining water.
3. Break up the lumps with a fork or with wet hands. Work quickly, since it is hot. Let it stand for ten minutes to absorb the water. Return the millet to the steamer basket. Steam it for another twenty minutes. Now testing it, which decides whether it is done. Take a few granules and press them between your fingers. They should be completely soft with no hard core.
4. Tip the steamed millet into a wide bowl and spread it out. Let it cool completely to room temperature. It must be cold before the milk goes on, or the milk curdles. Whisk it until it is smooth and pourable. Add the sugar and whisk until it dissolves. Taste it: it should be sweet but should keep its sourness.
5. Stir in the orange blossom water. Add the vanilla and a pinch of nutmeg if you want them. Use it generously enough to smell it clearly. Crush roasted peanuts to a coarse paste if you are using them.
6. Stir the paste into the milk mixture until smooth. Now assembling, which is done in layers. Spoon the cooled millet into individual bowls. Fill each bowl about two thirds full.
7. Pour the sweetened milk over the top. Do not stir it in, since the layers are the point. Chill it for at least an hour before serving. Scatter raisins over the top if you want them. It keeps for a day in the fridge and thickens as it stands.

Technique

• Steam, rest with water, then steam again, since one steaming leaves hard chalky centres.
• The millet must be completely cold before the milk goes on, or the milk curdles.
• Orange blossom water is the defining aroma and should be used generously.

Substitutions

• Thick yoghurt thinned with milk in place of soured milk.
• Fine couscous in place of millet couscous, though it is not the same.

Variations

• With peanut paste stirred into the milk, for a richer version.
• Sow, the related dish made with a thicker milk layer.
• With raisins and nutmeg through it.

History

Millet porridge served under soured milk; it is eaten for breakfast or supper and distributed as charity at religious ceremonies and funerals.

Frequently asked questions

What is Lakh?

Lakh is a breakfast from Senegal: millet porridge under sweetened curdled milk and orange-blossom cream. Millet porridge served under soured milk; it is eaten for breakfast or supper and distributed as charity at religious ceremonies and funerals.

How long does Lakh take to make?

Lakh takes 20 min of preparation and 40 min of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Lakh?

Yes, within limits. Thick yoghurt thinned with milk in place of soured milk. Fine couscous in place of millet couscous, though it is not the same.

What is the most important thing to get right in Lakh?

Tip the moistened granules into the steamer basket. Do not press them down, since steam must pass through. Set it over boiling water and steam for twenty minutes. Tip the part-steamed millet into a wide bowl. Sprinkle over the remaining water.