Porridge
Lakh (Millet Porridge with Soured Milk)
About
A comforting Gambian millet porridge crowned with sweet soured milk, a Wolof breakfast and celebration dish (lakh njineh jobe) served at namings, weddings and the close of Ramadan.
Equipment
- Heavy pot
- Whisk
- Wooden spoon
- Bowl
- Sieve
Ingredients
Millet flour or fine millet grits (soungouf)2 cups
Water5 cups
Salt1/4 tsp
Soured milk or thick yogurt (lait caillé)3 cups
Sweetened condensed milk1/2 cup
Sugar1/3 cup, to taste
Vanilla or orange-blossom water1 tsp
Ground nutmeg1/2 tsp
Raisins1/3 cup
Banana, sliced1
Desiccated coconut2 tbsp
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