Sankhal is a semolina, made from crushed and calibrated millet grains, widely consumed and appreciated in all countries of the Sahel. Natural product and without additive, it is easy to prepare. It is eaten in the form of lakh (boiled paste) accompanied by curdled milk. For the savory and spicy dish lovers, the ngar or lakhou bissap will awaken your taste buds. A very nutritious meal especially for children.
How to use: It can be prepared in couscous for salty dishes with dried fish or meat or in porridge for sweet dishes.
In 2 liters of boiling water, pour the sankhal in rain while stirring. cook another 30 minutes. Add some milk curd, yogurt or sweet white cheese.
Storage: Store in a dry place away from sunlight and rodents.
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