Appetizers
Amashaza Yotswe (Roasted Spiced Peanuts)
Ingredients
- - 300 g (2 cups) raw shelled peanuts, skins on
- - 1 tsp salt
- - 1/2 tsp chilli powder (optional)
- - 1 tbsp vegetable oil
Method
- Heat a dry skillet over medium-low heat.
- Add the peanuts and toast, stirring constantly, for 8-10 minutes until fragrant and lightly browned.
- Drizzle with the oil and toss to coat evenly.
- Sprinkle over the salt and chilli powder (if using) and toss again.
- Transfer to a bowl and allow to cool slightly before serving; they crisp further as they cool.
Introduction: Groundnuts (peanuts) grow abundantly across Burundi's hillsides and are roasted simply over coals or in a dry pan, then salted and shared communally as a starter before a meal or a snack with banana beer during social gatherings.
Cultural Background: Groundnuts (peanuts) grow abundantly across Burundi's hillsides and are roasted simply over coals or in a dry pan, then salted and shared communally as a starter before a meal or a snack with banana beer during social gatherings.
Tips: Keep the heat low and stir constantly, as peanuts burn quickly once they start to colour. For oven roasting, spread on a baking sheet at 160°C (320°F) for 12-15 minutes, shaking halfway.
Variations: Toss with a pinch of ground cumin for a warmer, earthier flavour. Already vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: No reheating necessary; refresh crispness with 5 minutes in a warm 150°C (300°F) oven if softened.
Nutrition: Approx. 260 kcal, 11 g protein, 8 g carbohydrate, 21 g fat per serving (based on 4 servings).
FAQs:
Q: Can I use pre-roasted peanuts?
A: Yes, simply toss pre-roasted peanuts with warmed oil, salt and spices instead of roasting from raw.
Q: Is this recipe allergy-friendly?
A: No, it contains peanuts and is not suitable for those with peanut allergies.