Recipe
Raw Groundnuts
Salt to season
Garri or Salt or Very fine sand to roast.
Procedure:
1. Soak groundnuts in water and salt for about 30 mins, then drain in a seive , allow to strain completely.
2. 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 annapuna salt to waste. So I used garri.
3. Heat an empty pan on the fire and add garri/salt/sand, allow the garri to heat up slighty then add the peanuts.
4. 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.
5. 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.
6. 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.
7. Allow it to cool in garri/salt/sand before you pour it in large perforated sieve, sieve to separate garri/sand/salt from the peanuts.
8. 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.
9. Allow it to cool completely then peel and store in an airtight container.
