Kanyah

Kanya (or Kanyah), a sweet snack from Sierra Leone and nearby areas of Western Africa, is made from just three ingredients: rice, peanuts (also called groundnuts), and sugar. Kanya can be made with store-bought rice flour, or you can make your own by crushing parched rice.

What you need

one cup peanuts, shells and skins removed, roasted
one cup uncooked rice or rice flour
one-half cup sugar

What you do

Using a mortar and pestle, a rolling pin, or something similar, break and grind the peanuts into small pieces, taking care not to crush them into a powder or paste.
If using uncooked rice: parch the rice in a dry skillet, stirring continuously, until it becomes slightly browned. Break and grind the rice into pieces as was done with the peanuts.
If using rice flour: parch the rice flour in a dry skillet, stirring continuously, until it becomes slightly browned.
Combine the crushed peanuts and rice (or rice flour). Crush and grind them together until they form a powder, add the sugar and mix well.
Using your hands, form the mixture into cubes or pyramids, or press it into a pan and then cut it into squares.
May be served immediately, or stored in air-tight containers.

Cassava, corn, plantains, and yams are the staple crops in much of sub-Saharan Africa. In Sierra Leone (and nearby Guinea and Liberia), however, the primary staple food is rice. Rice is prepared in a variety of ways: porridges, breads, cakes, and, of course, boiled and served with a soup or stew.

Kashata, from the opposite side of the African continent, is another peanut snack.

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