Racines Araw Grains Moyens

The araw Racines is used in the composition of many African dishes such as the "lakh" in Senegal and Mali.

USE:

1/ Boil 1.25l of water in a pot and add a little salt.
2/ Drizzle in 250 g of Araw laakh, stirring gently to avoid the formation of lumps.
3/ Cook over low heat, opening the lid halfway, until the Laakh is perfectly cooked
4/ Check the doneness of the Laakh which should become a compact paste.

5/ Remove to a plate or a deep bowl, let cool Laakh is cooked to perfection when a grain of araw taken from the pot and crushed does not show any white marks.