Roasted Peanut or Groundnut as it is called in Nigeria is a very popular snack.
I remember hawkers carrying roasted groundnut, dankwa and pop corn in glass cases on their heads, they would use a fork to tap the case and make a rhythmic noise to attract people in the area to come and buy.
Roasted groundnut is also a popular accompaniment to roasted plantain (Boli or Bole as it is called) , garri (cassava flakes) soaked in water e.t.c.
It is quite easy to make. This is how I make mine.
- Raw Groundnuts/Peanuts (Shelled)
- Salt to season
Garri, or Cooking Salt, or Very fine Sand to roast.
– Soak groundnuts in hot water and salt for about 30 mins, then drain in a seive, allow to strain completely.
– Fine sand is the most popular thing used locally to roast groundnut. Sand retains heat and also the nuts roast quicker and finer. But I don’t care for that method at all.
My neighbour when I was growing up used salt to make her’s, but I ain’t got that much salt to waste. So i used garri.
– Heat an empty pan on the fire and add garri/salt/sand, allow the garri to heat up slighty then add the peanuts.
– Use a wooden spoon to keep stirring. Stir consistently so as allow for even cooking and to avoid burning. The peanut would start to make a crackling sound like pop corn.
Keep stirring till the sounds stop and the skin looks like it is shrivelled. You can pick one nut and peel and taste, if it still tastes raw keep stirring. Keep checking to see progress if you peel the skin of about 3 picked randomly and it comes out golden brown, it is time to take it off the heat.
– Allow it to cool in garri/salt/sand before you pour it in large perforated seive, seive to separate garri/sand/salt from the peanuts.
– If the groundnut is almost burnt or over roasted quickly take out of the garri/sand/salt as It would keep cooking even after it has been taken off the heat.
– Spread out on a tray to cool completely
– Peel groundnuts by rubbing between your fingers and palms and blow out the chaff.
Store in an airtight container.