Desserts
Chikwanda cha Groundnuts
Ingredients
- 250 g (1 2/3 cups) roasted groundnuts, skins removed
- 250 g (1 1/4 cups) sugar
- 60 ml (1/4 cup) water
- 1/4 tsp salt
Method
- Line a baking tray with parchment paper and set aside.
- In a heavy-bottomed saucepan, combine the sugar and water and cook over medium heat without stirring until it turns a deep amber caramel colour, about 8-10 minutes.
- Working quickly, stir in the salt and roasted groundnuts, coating them evenly in the caramel.
- Pour the mixture onto the prepared baking tray and spread quickly and thinly using the back of a spoon.
- Allow to cool completely and harden, about 20-30 minutes, before breaking into pieces or cutting into cakes.
Introduction: These simple, crunchy groundnut candy cakes reflect Zambia’s strong groundnut-growing tradition, combining roasted peanuts with a caramelised sugar syrup into a sweet treat enjoyed by children and adults alike, often made at home for special occasions.
Cultural Background: These simple, crunchy groundnut candy cakes reflect Zambia’s strong groundnut-growing tradition, combining roasted peanuts with a caramelised sugar syrup into a sweet treat enjoyed by children and adults alike, often made at home for special occasions.
Tips: Watch the caramel closely near the end of cooking — it can burn very quickly once it darkens. Work fast once the groundnuts are added, as the mixture hardens rapidly. Use a lightly greased knife to cut clean cakes if a neat shape is preferred over rustic broken pieces.
Variations: Add a pinch of ground ginger to the caramel for a warm, spiced note. Use a mix of groundnuts and cashews for variety. Sprinkle with a little extra salt just after pouring for a salted version. Naturally vegan as written; no conversion needed.
Storage: Store in an airtight container at room temperature for up to 2 weeks, away from humidity.
Reheating: Not applicable — this is a cold, hardened confection and is not reheated.
Nutrition: Per serving (approx., 1 cake): 180 kcal, 5 g protein, 20 g carbohydrates, 10 g fat, 2 g fibre.
FAQs:
Q: Why did my cakes turn out sticky rather than crunchy?
A: This usually happens if the caramel wasn’t cooked to a deep enough amber colour before the groundnuts were added.
Q: Can I use unsalted groundnuts?
A: Yes, either salted or unsalted roasted groundnuts work; adjust the added salt to taste accordingly.
Q: How should I store these cakes?
A: Keep them in a well-sealed airtight container away from moisture and humidity to maintain their crunch.
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