Roasted Peanuts

When I was in elementary school, break time during the mid-morning called for play time and feasting on snacks. We either ate food packed from home or bought snacks from the school shop which was called, the tuck shop. Then there was the third option; we loved to buy food from women vendors who set up make shift stores outside the school yard. In terms of homemade foods, The tuck shop offered us delicious meat pies, samosas and sausage rolls but the vendors offered us more; fritters, pop corns, ice blocks (popsicles in clear plastic sleeve like bags), peanut brittle, gathered fruits such as baobab, tamarind and mangoes, and they also made roasted peanuts.

These women were not allowed to sell to us neither by the local council nor by the school authorities, but every school day they set shop and we would either sneak through the gates unnoticed or walk over a part of the school wire fence which had been collapsed in an inconspicuous area of the school yard fence. In exchange for a little bit of our pocket money, the vendors offered us authentic local snacks which have left pleasant memories that warm my heart to this day.

 

 

Recipe

Note: This recipe is slightly different from the way I grew up roasting peanuts; over the years, I have learnt to add a little bit of the cooking oil onto the skillet, this helps the salt to stick to the peanuts.

 

Ingredients                                      Prep Time: 15 minutes         Serving Size: 2 people

1 cup raw dry peanuts (shacked)

1 tsp. vegetable oil

1 Tbs. of boiling water

½ tsp. salt (to taste)

 

Method

(1) Place 1 Tbs. of the boiling water in a cup and add salt, mix well till the salt is dissolved.

(2) Move skillet to the stove. Turn heat on to medium high and place oil on the skillet and heat. Swirl the skillet so the oil covers the entire surface of the pan as it heats up.

(3) When the oil is hot, add the salt water mixture and mix, immediately add the peanuts and let the liquid fully coat the peanuts.

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(4) Roast the peanuts, constantly shaking to ensure that there is even roasting of the surfaces.

(5) As the peanuts brown, taste for saltiness. If you need to adjust the taste for more saltiness you may sprinkle a pinch at a time

(6) After about 10 minutes, the peanuts will reach the desired brownness. Remove skillet from the stove and allow the peanuts to cool down before serving.

(7) Peanuts are a great and healthy snack for work, school, game days or parties. Enjoy.

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5 thoughts on “Roasted Peanuts

  • January 10, 2015 at 5:39 pm
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    i think we should have s sampling party at your house with every recipe (smile) Reply
    • January 10, 2015 at 6:13 pm
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      That's good idea Barb :-). I will look into that. Reply
  • Pingback: Meat Pies | Peri Peri Chef

    • February 10, 2015 at 9:19 pm
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      Thanks Nolly, I am glad meat pies are one of your favorites. Mundia Reply

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