Peanuts dry-roasted in a clay pot until deeply golden and crunchy, seasoned with salt — the most ubiquitous South Sudanese snack, sold on every street corner.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone
Garnishes: salt
Accompaniments: shaya tea
Instructions
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1
If in shell, keep as is for dry roasting. If shelled, proceed directly.
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2
Heat a clay pot or heavy skillet over medium heat.
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3
Add peanuts and roast, stirring constantly, for 10-12 minutes.
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4
Listen for the skins cracking and watch for golden color.
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5
Sprinkle with salt while hot.
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6
Cool before eating.
Did You Know?
Ful sudani vendors have a signature rhythmic scooping and paper-wrapping technique that makes the purchase feel like a small performance.
Chef's Notes
Equipment Tips
- clay pot or heavy skillet
- wooden spoon
Garnishing
salt
Accompaniments
shaya tea
The Story Behind Roasted Groundnuts
Groundnuts became a major crop in South Sudan and are now fundamental to the cuisine. Roasted groundnuts are the simplest expression of this ingredient — a protein-rich snack that sustains laborers, students, and travelers across the country.
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