Appetizers
Roasted Groundnut and Chilli Dip
The Quirky Foodster Team
Ingredients
- 250 g (1 3/4 cups) raw peanuts, skins on
- 2 fresh red chillies, deseeded and chopped
- 1 small onion, finely chopped
- 2 tbsp vegetable oil
- 1/2 tsp salt
- Juice of 1/2 lemon
- 60 ml (1/4 cup) water, or as needed
Method
- Roast the peanuts on a baking tray at 180°C (350°F) for 12-15 minutes until fragrant and golden, then cool slightly and rub off the skins.
- Heat oil in a frying pan and soften the onion and chilli for 4-5 minutes.
- Blend the roasted peanuts, softened onion and chilli, salt and lemon juice in a food processor, adding water gradually until you reach a thick, spoonable dip consistency.
- Taste and adjust salt, chilli or lemon as needed.
- Serve at room temperature with warm mealie bread or vetkoek for dipping.
Introduction: Peanuts, grown widely across the Swazi lowveld, are roasted and pounded into thick, savoury pastes eaten before a meal or alongside grilled meat.
Cultural Background: Peanuts, grown widely across the Swazi lowveld, are roasted and pounded into thick, savoury pastes eaten before a meal or alongside grilled meat. This spiced version, sharpened with fresh chilli, reflects how home cooks turn a simple field crop into something bold enough to wake up the appetite.
Tips: Roasting the peanuts yourself gives a far deeper flavour than using pre-roasted shop-bought nuts. For a smoother dip, push the mixture through a sieve after blending.
Variations: A spoonful of tomato paste can be added for a slightly sweeter, rounder flavour. Left chunkier, this doubles as a topping for grilled meat instead of a dip.
Storage: Keeps refrigerated in an airtight container for up to 5 days.
Reheating: Serve cold or at room temperature; not intended to be reheated.
FAQs:
Q: Can I use peanut butter instead of raw peanuts?
A: Yes, in a pinch use 200g smooth peanut butter and skip the roasting step, though the flavour will be less complex.
Q: How spicy is this?
A: Moderately spicy as written; reduce chilli to one, or remove the seeds and pith fully, for a milder version.
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