The Congo Cookbook » Sitemap » Snack Recipes » Sugar Peanuts   [printer-friendly PDF: about - download]

Chicken | Fish | Meat | Rice | Soup & Stew | Sauce | Staple | Veg. & Side | Beverage | Other

Snack
Recipes

Akara

Caakiri

Coconut Pie

Congo Bars

Dabo Kolo

Fool

Fritters

Fruit Salad

Kanyah

Kashata

Koki

Kola Nut

Mandazi

Moyin-Moyin

Ngalakh

Sugar Peanuts
_


Recipe Indexes

Rare Recipes

About this Website

Learn About Africa

About African Cooking

_

The Congo Cookbook Guestbook and African Food Forums

Recipe Requests


_

A printed book or PDF download version of The Congo Cookbook is available from lulu

Amazon.com Search Now:

from: all over Africa | cooking method: baking

Sugar Peanuts

In many countries in Western and Central Africa, any town large enough to have bars, cafes, and restaurants will also likely have vendors selling roasted nuts and sugared peanuts. Often the vendor is a girl or woman, balancing her wares in a tray on her head. The peanuts are sometimes sold in recycled liquor bottles that have been collected, cleaned, and packed with sugar peanuts.

What you need

• one cup water
• two cups sugar
• four cups raw peanuts, shells removed; skins can be removed or left on as desired

What you do

• Preheat oven to 300 degrees F.
• Combine water and sugar in a saucepan. Bring to a boil, and stir until sugar is dissolved, to make a syrup.
• Add peanuts. Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated, and no syrup is left in pan.
• Spread nuts out on baking sheets. Bake at 300 degrees F for about thirty minutes to one hour or until sugar is completely dried. Gently stir the peanuts a few times while baking. Remove from oven and place on paper towels, let cool, and store in airtight containers.

While peanuts are eaten as snacks, they are more often used in other African recipes. See Peanuts in Africa.

Search this website:

	Web www.congocookbook.com