Recipe Instructions:
Ingredients
4 Cups Raw Groundnuts/Peanuts
1 Cup Salt
3/4 Cup Water
Instructions
Heat a heavy bottomed skillet/panAdd the raw groundnuts/peanut into the heated panAdd water. Add SaltStir well until all the ingredients are completely combined. It will form a paste like mixture as the salt coats the raw groundnuts/peanutsStart to vigorously stir the raw peanuts on the medium high heat until the salt starts to fall off the groundnuts/peanutsReduce the heat to very low and keep stirring the raw groundnuts/peanuts occasionallyContinue to stir and you will notice all the slat has separated from the groundnuts/peanuts and gone to the bottomOnce you start to hear a crackling sound, then you will know the groundnuts/peanuts are almost done. Keep stirring at intervals and letting the peanuts cookTake one groundnut/peanut and squeeze between your fingers. If the skin effortlessly comes off then cook further for a few more minutesKeep checking how fast the skin comes off the groundnut/peanut by squeezing the skin off. Taste and if the groundnut/peanut is crunchy when you bite into it, then it is ready to come off the heatRemove from heat and pour into a metal serving dish or pan and spread out the groundnuts/peanuts. Leave for 15 minutes until the crackling stopsPour the cooked njugu karanga (roasted peanuts) in an airtight container. They can be stored for up to a week and retail their crunch
