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Loading...A traditional Senegalese sweet treat that marries the nutty richness of freshly ground peanuts with the tangy, citrus-like flavor of baobab fruit pulp. The mixture is gently simmered until creamy, then chilled into a spoonable pudding that is cool, refreshing, and deeply satisfying.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 30 gCarbs
- 5 gFiber
- 20 gSugar
- 10 gProtein
- 110 mgSodium
- 380 mgPotassium
- 60 mgCalcium
- 2 mgIron
- 8 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the pudding
- 1 1/2 cups roasted unsalted peanuts, skins removed, coarsely ground
- 1/2 cup baobab fruit pulp powder
- 1/2 cup granulated sugar
- 4 cups cold water
- 3 tablespoons millet flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
For the garnish
- 2 tablespoons roasted peanuts, finely chopped
- 1 tablespoon powdered sugar
- Extra ground cinnamon for dusting
Directions
- In a medium bowl, whisk the baobab fruit pulp powder into the cold water and let it stand for 5 minutes so the powder fully dissolves and hydrates.
- Pour the baobab mixture through a fine-mesh sieve into a heavy saucepan, pressing gently to extract the creamy liquid and leaving behind any fibrous bits.
- Add the ground peanuts, sugar, millet flour, and salt to the saucepan and whisk until smooth with no visible lumps of flour.
- Place the pan over medium heat and bring to a gentle simmer, whisking constantly to prevent sticking, until the mixture thickens enough to coat the back of a spoon, about 15 minutes.
- Stir in the vanilla extract and ground cinnamon, then remove from the heat and let the pudding cool for 10 minutes, whisking occasionally to keep it smooth.
- Divide the warm pudding among six small serving bowls or ramekins, smoothing the tops.
- Chill the puddings in the refrigerator for at least 1 hour, until firmly set and thoroughly cold.
- Just before serving, sprinkle each pudding with the chopped roasted peanuts, a light dusting of powdered sugar, and a pinch of cinnamon.
- Serve chilled as a light dessert or afternoon sweet.
Cook’s Notes
- Baobab fruit pulp powder is sold at African markets and natural-food stores; substitute tamarind pulp if it is unavailable, though the flavor will be more sour than tangy-creamy.
- Toast the peanuts briefly in a dry skillet before grinding to deepen their nutty flavor.
- The pudding thickens considerably as it cools, so do not over-reduce it on the stove or it will set too firmly.
- For a richer, dairy-style version, replace 1 cup of the water with coconut milk or whole milk.
- Always sift the baobab mixture to remove any hard seed fragments that can ruin the silky texture.
