• roasted-peanut-peeled

 Ingredients

• 300 grammes of groundnuts

• 2 tablespoonfuls of salt

• 550 millimetres of water

• Sea or river sand

Preparation

• Sort fresh groundnuts and remove foreign materials,

stones or dirt

• Sort to have even sizes

• Sieve, wash and clean.

Preparation

• Put water (enough) in saucepan and add salt.

• Cover and allow to boil.

• Add groundnuts and allow to boil for two minutes.

• Strain water. Spread out groundnuts and leave in the sun to dry.

• Heat pot with river sand (ensure the sand is hot enough).

• Pour in the dried groundnuts and stir (to roast).

• Stir occasionally over low heat to avoid burning of the

groundnuts.

• Check for doneness by peeling and or tasting a seed of

groundnut.

• Put off fire when groundnuts are light brown in colour and

cooked.

• Pour into a metal colander or cane basket and shake to

separate sand from the toasted groundnuts.

• Spread out to cool.

• Serve with corn, millet or sorghum porridge.

Source: https://avrdc.org