Kanyah

🥜 A sandy pressed bite of finely ground peanuts, gari and sugar; twelve portions without caramel or added water.

Ingredients

• 200 g skinless unsalted roasted peanuts ready to eat
• 100 g plain fine gari labelled ready to eat, not raw cassava flour
• 40 g fine white sugar

Preparation

Check peanuts and ready-to-eat gari. Weigh all three ingredients. Prepare a clean mortar or nut-capable small processor and twelve dry little moulds.

Warm gari dry in a pan about five minutes over low heat, stirring without browning. Spread in a dry vessel and cool ten minutes.

Pound peanuts very fine or pulse briefly. Continue until fine meal begins clumping from its natural oil, without overheating motor.

Mix cooled gari and sugar in, pounding or pulsing to combine. Press a spoonful: it should hold as a crumbly coherent mass. Grind longer if needed rather than add water.

Divide all mixture into twelve moulds or form successively in one small mould. Press firmly with spoon back and carefully turn onto a clean plate.

Serve one small piece per portion. Texture remains sandy and fragile, no caramel or oven baking. Store dry as specified; do not add liquid.