Jamaican callaloo

🍚 A Key Ingredient in Classic Dishes
Soungouf is most famously used to make Lakh (also known as Thiacry or Sanglé), one of Senegal’s most beloved desserts. Here’s how it is traditionally prepared:

The Base: The soungouf (millet flour) is cooked with water until it thickens into a smooth, dense porridge.

The Accompaniment: The cooked millet is served cold, mixed with sweetened curdled milk (or a mixture of cream and ricotta).

Variations: There are two famous versions of Lakh:

Lakh Sow: A richer version where heavy cream (sow in Wolof) is added to the milk.

Ngalakh: A special Easter version made with peanut paste and baobab fruit powder (bouye), without any dairy