Sankhal de mil KEBA is a Senegalese millet semolina obtained by coarsely crushing the grain, in a 500 g bag. It is the base of lakh, the millet porridge with curdled milk eaten for Senegalese breakfast, and of other savoury dishes such as ngourbane. Coarser than arraw, it is cooked in water until fully absorbed.
What is sankhal?
Sankhal, sometimes spelled sankal, refers to millet grains that are crushed then sifted, coarser than arraw, a fine semolina, and than thiakri, presented as rolled pearls. This traditional Sahel cereal is used in Senegal, Mali and Côte d'Ivoire.
How to prepare it?
- Allow one volume of water for one volume of sankhal.
- Bring to the boil, then simmer over low heat for 10 to 12 minutes, stirring from time to time to avoid lumps, until the water is fully absorbed.
- For lakh, mix the cooled porridge with sweetened curdled milk or yoghurt, flavoured with vanilla if you like.
The recipe for Senegalese lakh is on the blog.
What to pair it with?
With NESTLÉ sweetened condensed milk for a creamier porridge, or SAMIA orange blossom flavouring to scent it. For a different grind, discover KEBA arraw millet or KEBA thiakri millet, two other cereals from the same range. In the same section: Sankhal RACINES. The whole section: cereals and grains.
Product information
- Brand: KEBA
- Net weight: 500 g, crushed grain
- Ingredient: millet (crushed millet semolina)
- Allergens: none of the 14 allergens that must be declared; millet is not a gluten-containing grain
- Millet origin: Senegal
- Storage: away from heat and moisture
