It's sweaty work, staying up late, mixing the ingredients together.
She says every year, Catholics make this special food for Good Friday and it's savored over Easter weekend.Ĭarvalho Sow says she's been enjoying the sweet porridge since she was a child and preparing ngalakh herself for decades.
It's called ngalakh – a delectable mix of millet, groundnut (peanut) paste, bouye (the fruit of the baobab tree, which is also known locally as pain de singe or monkey bread), sugar, vanilla essence and orange blossom. Marie-Victoire Carvalho Sow is busy in the annex to her kitchen in Dakar, dishing out giant ladles full of a traditional Senegalese Easter treat. Senegal's traditional Easter ngalakh porridge.
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