Peanut Paste Base (Gabon/Senegal - for mafé/soups)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreeglutenFree
Nutrition (per serving)
600Calories
25 gProtein
8 gSugar
100 mgSalt
Ingredients
- 1kg Raw peanuts (skin-on)
- dry roast Roasting pan
- for grinding Blender or mortar
Method
- Dry-roast peanuts in pan over medium heat, stirring constantly 15-20 mins until skins loosen and nuts golden (do not burn).
- Cool slightly; rub between hands or in cloth to remove most skins.
- Grind roasted peanuts in blender or traditional mortar until smooth oily paste forms (5-10 mins in blender, longer by hand).
- Stop and scrape sides often—paste should release natural oil and become creamy.
- Store in jar up to 2 weeks—use as thickener for mafé, groundnut soup, or sauces.
- West/Central Africa peanut butter base.
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