Lakh

Lakh is a Senegalese porridge commonly made from millet and combined with fermented milk. In a sweet preparation, sugar softens the contrast between the cereal and the milk's acidity. The dairy component is often described in French as lait caillé. In this context the term refers to fermented, thickened milk, rather than the drained curds used to make cheese. The cereal is cooked before it is served with the dairy accompaniment.^[1][2]

Lakhou bouye adds baobab fruit to the dairy mixture, and a published Senegalese version uses fonio in place of millet. The fonio is cooked in water, with nutmeg and raisins added to the porridge. Separately, the baobab fruit is soaked and pressed to extract its pulp, which is strained and mixed with sugar and fermented milk. This sauce is served cool with the prepared cereal.^[2][1]