NUMBER ONE white ground lalo is a powder of dried baobab leaves, used as a natural thickener in Senegalese and Malian cooking. It is added at the end of cooking to a sauce or a cereal porridge to give it a bound texture. 100 g bag, origin Senegal.
What is lalo?
Lalo, laalo in Wolof, is the name given in West Africa to the powder of dried, ground baobab (Adansonia digitata) leaves. NKOSI offers two versions of this powder under the NUMBER ONE brand: white lalo (this bag) and ground green lalo, which differ in the colour obtained depending on how the leaves are treated before drying.
How to use it?
Dilute a spoonful of lalo in a little water or broth, then add it to your sauce or porridge at the end of cooking, stirring to avoid lumps. Let it thicken for a few minutes over low heat: lalo gives a bound, slightly mucilaginous texture, sought after in couscous au lalo, a traditional Senegalese dish served on special occasions. It also goes into cereal porridges such as Nigerien dambou.
What to pair it with?
For the traditional recipe, pair it with thiéré lalo TANTIE, Senegal's millet couscous. Find the lalo sauce recipe on the blog, or all the African and Caribbean spices and condiments in the catalogue.
Product information
- Brand: NUMBER ONE
- Net weight: 100 g
- Form: fine powder
- Colour: brown to beige
- Allergens: no known addition of any of the 14 regulated allergens. Check the label of the product received for any mention of possible traces.
- Origin: Senegal
- Storage: in a cool, dry place, away from light and moisture
