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Nigerian Toasted Groundnuts

Nigerian toasted groundnuts are made by cooking groundnuts over high heat until gently toasted. When roasted or fried, groundnuts have a pleasant flavor and can be offered at parties and special occasions. They go well with bread, garri (drinkable garri), garden eggs, biscuits, roasted maize, and cucumber. They can also be used to make groundnut flour, acha, groundnut soup, kunu-geda, kuli-kuli, cookies, peanut butter, seasoning, and groundnut oil.

Source and licence

"Nigerian Toasted Groundnuts" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Toasted_Groundnuts, revision 4366709), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Toasted_Groundnuts&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4366709

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • Raw groundnuts
  • Salt

Method

  1. Pick over the groundnuts, removing any rotten ones or debris.
  2. Soak the groundnuts in salted water. The salt imparts flavor and should be applied prior to roasting to allow the groundnuts to absorb it.
  3. Heat the sand in a pan for about 3 minutes on the stove.
  4. Add the groundnuts to the hot sand. You'll hear a pop and notice a shift in color from deep red to light brown as it begins to roast. Keep flipping it because it isn't yet cooked and you don't want it to burn.
  5. Pick out one of the groundnuts, and peel it to see if it is golden or brown in color; if it is still white, keep stirring until you achieve the desired golden color; make sure it does not become too brown because the sand will still be hot enough to cook the remaining groundnuts completely while on the floor after the fire is turned off.
  6. Remove from the heat and wait a few minutes for it to cool down. When cool, start picking the groundnuts out of the sand and placing them in a dry tray or basin to cool fully.
  7. Roll the groundnuts in your palms until all of the skin has peeled away. Blow the peeling skins away or let the breeze carry them.
  8. Serve.