How to Make Njugu Karanga

Njugu karanga are roasted groundnuts. In Kenya it is accompanied with tea or can be eaten like that. It is rich in protein.

Ingredients
5 servings
2 cups raw groundnuts
1 tbs salt optional
wooden scapula
kitchen napkin
cooking pot

Steps (30 mins)

1. Get your groundnut ready after removing the rotten ones out and salt it to your taste by wetting it with a little water. The salt gives them an alluring flavour and should be applied before roasting so as to enable the groundnuts absorb it.

2. Get your frying pot on a medium heat and allow it to heat up for about 3 minutes. then add the raw groundnuts. Then wait for it to start roasting and turn continuously using a wooden scapula so that they do not stick on the cooking pot.

3. As it starts to roast, you will hear a pop sound and a changed in colouration from deep red to light brown. keep turning it, it is not yet fried and avoid it getting burnt. make sure you use a thick napkin to hold the side of the pot while turning the nuts so that you don’t get burnt.

4. Pick out one of the nuts and peel to see if it is golden or brown in colour; if it is still white keep stirring till you get your desired colour and make sure you don’t allow it to become so brown because after it is being put off from the fire, the pan or pot will still be hot enough to cook the remaining completely while on the pot.

5. Put off the heat and leave for a while to cool while turning the nuts because the pan is hot and they can get burnt.

6. Start peeling them by rolling the in your palms until all the skin is peel off. Allow wind or use your mouth to blow the peeled skins away. Then serve with tea.