Dakwa

🥜 Plain roasted peanut paste made in a processor without added sugar or oil.

Ingredients

• 300 g raw food-grade shelled skinless peanuts

Preparation

Check edible peanuts and reject any damp, mouldy or rancid batch. Weigh 300 g without shells or skins and spread one layer on clean tray.

Preheat conventional oven 160 °C. Roast fifteen to twenty minutes, stirring halfway, until lightly golden and pleasantly scented, never blackened.

Cool about twenty minutes until no longer burning hot. Prepare a clean dry powerful blade processor suitable for nut butter.

Process in short runs with pauses, about eight minutes effective work depending on machine. Stop and unplug before scraping sides and respect motor limits.

Crumbs become a mass then paste. Do not add water to force an unsuitable appliance. Stop if motor heats and resume only after manufacturer-required rest.

Transfer to a clean dry food-grade jar, close once completely cool and refrigerate. Yield about 300 g, twenty 15 g portions, with no added sugar, salt or oil.