Crescent-shaped pastry pockets filled with sweetened ground peanuts and sugar, deep-fried until golden and dusted with powdered sugar. These festive treats are made for celebrations and holidays across Chad.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, salt, and half cup of oil in a bowl. Add warm water gradually, kneading until a smooth, pliable dough forms. Rest for twenty minutes.
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2
Combine ground roasted peanuts with sugar and cinnamon to make the filling. Mix thoroughly until evenly distributed.
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3
Roll dough thin and cut into circles about ten centimeters in diameter. Place a tablespoon of filling on each circle.
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4
Fold each circle in half to form a crescent shape. Press edges firmly and crimp with a fork to seal completely.
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5
Heat oil to 170 degrees Celsius. Fry karaknji in batches for three to four minutes until golden brown on both sides.
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6
Drain on paper towels and dust generously with powdered sugar while still warm. Serve at room temperature.
Did You Know?
During Eid and other celebrations in Chad, families compete to produce the most beautifully crimped karaknji, and trays of them are exchanged between neighbors as gifts.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- deep fryer or heavy pot
- fork for crimping
The Story Behind Karaknji
Karaknji represents the celebratory side of Chadian cuisine, appearing at weddings, religious holidays, and family gatherings. The combination of fried dough and sweetened peanut filling reflects both Sahelian peanut cultivation and the influence of North African pastry traditions. Making karaknji is a communal activity where women gather to prepare hundreds of these pastries for major celebrations.
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