Senegal is the peanut capital of the world. It is therefore fitting
to serve peanuts in some form at your Senegalese dinner. You might try peanut ice cream as served at Le Basbab Restaurant in Dakar.

1 14-oz. can evaporated milk

4 Tbs. lemon juice

cup sugar

1 cup peanut butter

1 can condensed milk
cup milk

In a 2-quart saucepan: Immerse 1 14-oz. can evaporated milk in boiling water to cover and continue boiling for 20 minutes. Chill the can thoroughly for several hours with a 2-quart bowl and egg beater. Whip the chilled evaporated milk in the cold bowl with the cold egg beater. Add: 4 Tbs. lemon juice and cup sugar. In a 3 quart bowl: Combine: 1 cup peanut butter with 1 can condensed milk and cup milk. Fold the whipped mixture carefully into the peanut butter mixture, until smooth. Pour into freezer trays or into a 6-cup mold and freeze.

1 quarts

country : Senegal

course : dessert

source : The African Cookbook / Bea Sandler