Groundnut pudding with a twist

Mix your groundnut paste with water, seive and pour into a pot

Add the ginger, cinnamon, plombs, sugar and bring it to boil

Make sure to stay closeby the pot so that it does pour while boiling and also leave the pot open and keep on stirring from time time.

When the plombs is soft, lower the heat and allow it continue boiling

In a small bowl, mix the ndalayi with a small amount of water into a paste and pour into the put by continously stirring it to avoid clumps till you have a smooth a slightly thickened consistency

Bring down the pot and add in your tamarind juice and yoi stir well.

Note: you can use yoghourt in place of Tamarind juice.

Serve hot.