Festive Senegalese Baobab Peanut Millet Pudding

A rich, creamy Senegalese celebration dessert built on three layers: soft cooked millet, sweet peanut sauce, and tangy baobab pulp. It is traditionally served during Tabaski and other joyful gatherings, topped with fruit and toasted peanuts for a beautiful contrast of textures and flavors.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 30 gFat
• 7 gSaturated Fat
• 86 gCarbs
• 13 gFiber
• 49 gSugar
• 20 gProtein
• 210 mgSodium
• 620 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the millet base

• 1 cup millet flour (or fine semolina)
• 3 cups water
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

For the baobab cream

• 1 cup dried baobab fruit pulp
• 1 1/2 cups warm water
• 1/3 cup granulated sugar
• 1/2 cup plain full-fat yogurt

For the peanut sauce

• 1 cup smooth natural peanut butter (no sugar added)
• 1/2 cup evaporated milk, plus more as needed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of fine salt

For the festive topping

• 1/2 cup roasted peanuts, roughly chopped
• 1 ripe mango, peeled and diced
• 1/4 cup golden raisins
• 1/4 cup unsweetened shredded coconut

Directions

1. In a heavy saucepan, whisk millet flour into 3 cups of water until no lumps remain. Add 1/2 cup sugar, bring to a gentle simmer over medium heat, and stir constantly for 12 to 15 minutes until the mixture is thick, glossy, and pulls away from the sides. Stir in vanilla and set aside to cool slightly.
2. While the millet cooks, soak the dried baobab pulp in 1 1/2 cups warm water for 10 minutes. Whisk vigorously until smooth and pulpy, then stir in 1/3 cup sugar until dissolved. Strain through a fine mesh if you prefer a silkier texture.
3. In a separate bowl, whisk the peanut butter with evaporated milk, 1/4 cup sugar, vanilla, and salt until completely smooth and pourable. Add a splash of warm milk if the mixture is too stiff to pour.
4. Pour the warm peanut sauce into the millet paste and fold gently until evenly combined. The texture should be thick, creamy, and spoonable.
5. Stir the baobab pulp mixture into the peanut-millet base until streaks of golden cream swirl through. Fold in the yogurt last for a cool, tangy finish.
6. Divide the pudding among 6 serving bowls and chill for at least 1 hour, or until set enough to hold the toppings.
7. Just before serving, top each bowl generously with chopped roasted peanuts, diced mango, raisins, and shredded coconut. Serve chilled in small portions.

Cook’s Notes

• Baobab pulp is naturally tart and tangy; the sugar balances it. If you cannot find baobab, substitute with 1/4 cup dried hibiscus powder and 2 tbsp lemon juice for a similar flavor profile.
• Cook the millet until very thick; it will firm up considerably as it cools, giving the pudding its signature spoonable body.
• For a more traditional Wolof character, use room-temperature sour yogurt or cultured buttermilk instead of plain yogurt.
• This pudding is very rich; serve in small bowls as part of a larger celebration spread during Tabaski.
• The base can be made a day ahead and stored covered in the refrigerator. Add fresh fruit and coconut toppings just before serving for the best texture.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

You might also like

African

Caldou Simple Fish Broth

African

Senegalese Jollof Rice

African

Dakar-Style Moroccan Ring Beignets with Spiced Sugar

African

Senegalese Chicken Mafé