Peanuts are very popular here in Malawi. In the villages they are sold at many street corners or small shops.
Often mobile salespeople are found, that carry the product in buckets, baskets, in their hands or proudly wearing on their heads.
Peanuts are delivered in small portions, cleanly packaged and in different variants. Raw, with or without brown skin, without fat, fried in oil, with or without salt.
Peanuts are an excellent snack for in between. I like to enjoy the peanuts with a sip of water under the strong sun of Malawi, while doing my shopping or self roasted at the campsite.
They always give me power and an energy boost.
Peanuts contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
They are a good protein source for vegetarians and vegans, strengthen the defenses and nerves and they lower the blood pressure.
Peanuts are very high in calories and should only be enjoyed moderately. Here in Malawi for many people the high fat content of the peanuts is not really a topic and they are therefore enjoyed to the fullest.
There are various methods of preparation, roasted in the oven or microwave or French fried in oil.
In practice peanuts are often roasted in a heavy cast-iron pan. I personally use a stainless steel.
However you prefer, they can be roasted with (or without) brown skin and with (or without) oil, stirring and shaking continuously, at low to medium heat.
From my experience, 15 minutes are enough. Then the peanuts must get out of the pan immediately, otherwise they burn through the residual heat.
Now the hot peanuts can be salted. It is best to stick the salt to the peanut if it is coated with a delicate oil film.
When hot, they are often still slightly soft, but then harden during cooling.
Skinning works best when the peanut has cooled. However, the brown skin can only be removed if it has been roasted without oil.
The brown skin can be peeled off the already cold peanut with the fingers, rubbed in a kitchen towel or put the peanuts in a glass and shake off the thin skin vigorously.
Peanuts are kept in a refrigerator (4-15 ° C) for 3 – 4 weeks in a well – closed container.
For the following recipe I bought peeled raw peanuts with skin at the market in Salima.
- ½ lb (250 g) shelled raw peanuts with brown skin, rinsed and drained
- 1 tablespoon of peanut oil or sunflower oil
- ½ teaspoon salt
- Rinse and drain the raw shelled peanuts.
- Heat skillet over medium heat. Add peanuts without oil and roast for 15 minutes, stirring and shaking constantly to avoid burning.
- Remove peanuts immediately from the skillet, because the residual heat can burn the peanuts.
- Allow to cool and skin.
- Heat a tablespoon of oil in the skillet, add skinned peanuts and fry them briefly, pour them out of the pan. Add salt and mix well.
- Let the peanuts cool completely and serve.
Ways to skin the roasted peanuts:
- peel off with your fingers
- wrap them in a dishtowel and rub them
- place them into a glass container and shake vigorously
Two other great recipes: