ROASTED GROUNDNUT

Peanuts are a good source of protein.

The protein content ranges from 22-30% of calories, making peanuts a rich plant-based protein source.

The most abundant protein in peanuts, arachin and conarachin, can be severely allergenic to some people, causing life-threatening reactions.

Ingredients

•300 g groundnuts

•2 tablespoons salt

•550 ml water

•Sea/river sand

Preparation

•Sort fresh groundnuts and remove foreign materials, stones or dirt

•Sort to have even sizes

•Sieve and wash sand to clean the sand

Cooking

•Put water (enough) in saucepan and add salt

•Cover and allow to boil

•Add groundnuts and allow to boil for 2 minutes

•Strain water off. Spread out and leave in the sun to dry

•Heat pot with river sand (ensure the sand is hot enough)

•Pour in the dried groundnuts and stir (to roast)

•Stir occasionally over low heat to avoid burning of the groundnuts

•Check for doneness by peeling and/or tasting a seed of groundnut

•Bring off fire when groundnuts are light brown in colour and cooked

•Pour into a metal colander or cane basket and shake to separate sand from the roasted groundnuts

•Spread out to cool

Serve with corn, millet or sorghum porridge, fried or roasted