Ingredients
- Raw peanuts: 500g to 1kg (depending on the desired quantity).
- Optional: A very small pinch of salt (most Senegalese cooks leave it plain for more versatility).
Instructions
- Toast the peanuts: Spread the raw peanuts evenly on a baking sheet. Grill them in the oven at a moderate temperature (around 180°C) until they turn a deep golden color. You can also toast them dry in a pan on the stove, stirring constantly.
- Cool and peel: Once toasted, let them cool slightly. Rub the peanuts between your hands to loosen the red skins.
- Vanner: Blow or shake to remove the skins so that only the beans are clean and toasted.
- The grinding process:
- Traditional method: Crush the peanuts using a large mortar and pestle until the natural oils are released.
- Modern method: Use a powerful blender or food processor. Blend the peanuts at high speed.
- Obtain the consistency of dough: At first, the peanuts will become a powder. Continue mixing or crushing. The heat and friction will release the oil from the peanut, turning the powder into a thick, grainy paste, then finally into a peanut paste smooth and creamy.
- Note: Do not add water or oil! Peanuts contain enough natural oil to become liquid on their own.
- Storage: Pour the fresh paste into a clean glass jar. It can be stored at room temperature for several weeks or in the refrigerator for longer.