Roasted groundnut is one of my favourite snacks. When we were kids, my siblings and I bought fresh, hot groundnut from Mama Dan who we nicknamed Mama Groundnut. I can’t remember who addressed her by that nickname first but I remember that her first article of trade on that street was roasted groundnut which she made fresh.
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She would often give a handful to any of us who came when she was roasting the groundnuts. Mama Dan roasted her groundnut with sand. For a long time, I thought that was the only way to make this snack. But when I met Mama, the elderly woman who lives on my street here in Port Harcourt, I learnt the garri style of groundnut roasting.
I must say that while both methods work well, I prefer the garri method of roasting groundnut because the sand method requires patient and careful selection of the groundnut seeds after frying so that you don’t end up with as much sand and stones as groundnuts.
Three Cups of Raw Groundnut
One Tablespoon of Salt
Measure the number of groundnuts that you want to roast into a tray. Remove the stones and rotten groundnuts from them. Soak the groundnuts in boiling water for a few minutes. When the colour of the water changes, use a sieve to decant the water.
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Sprinkle salt on the groundnuts. Please note that adding salt to the groundnuts before roasting enables them to absorb the taste well. The salt is also responsible for the alluring flavour that roasted groundnut gives off during frying. After salting, spread the groundnuts under the sun to dry.
When they are dry, place the frying pan on medium heat and pour garri into it. Please note that the quantity of garri used depends on the quantity of groundnut to be fried. Allow the garri to heat up a bit before adding the groundnuts into the pan. Stir with a wooden spatula.
When it starts to roast, you’ll hear a pop sound. Keep stirring as this allows for even cooking and prevents burning. When you notice a change in the colour of the peel from deep red to light brown.
Pick one of the groundnut seed and peel to check the colour. If it’s white, keep roasting but if it is golden brown, take it off the heat. Please do not allow the groundnuts to become too brown as the garri will continue roasting the groundnuts even after they are off the heat.
Allow the groundnuts to cool then use a sieve to separate the groundnuts from the garri. Peel the groundnuts and separate the seeds from the peels. Store in an airtight container. Roasted groundnuts can be served and enjoy alone. But it can also be enjoyed with biscuit, popcorn, bread, bolé, garden egg.
Featured Image Source: Onyx Food Hill
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