How To Roast Peanuts (Njungu Karanga)

There is something undeniably special about homemade food. It carries within it a story, a memory, and most importantly, a touch of love. Nothing compares to the feeling of knowing that you prepared it with your own hands. It might be a simple sandwich you throw together for breakfast. It might be a hearty, full-course main dish that simmers all day. That sense of ownership, of care and attention, makes every bite more meaningful. Meals made at home often have a certain sweetness. This kind of flavor cannot quite be replicated in restaurant dishes or takeout boxes. It is not necessarily the ingredients. It is not even the cooking method. The fact that you poured effort and care into what you are eating is what truly matters. The process, the little steps, the anticipation of the first taste, those are what make home-cooked meals truly special.

One of the things I personally love snacking on, perhaps even obsess over, is peanuts (njugu karanga). And when it comes to nuts, peanuts hold a special place in my heart. Specifically, I find the small red peanuts to be far more flavorful. They surpass any other variety I have come across. Their taste is robust and earthy. This richness makes them stand out from the pale, bland ones you might find on supermarket shelves.

In my home, peanuts are more than a snack. They are a connection to family, to tradition, and to the land. My mother recently traveled upcountry, and as is customary, she could not return to the city empty-handed. It is almost a sacred ritual now. No trip back from the countryside feels complete without the iconic ‘gunias’ (sacks) full of food. These sacks are packed with love, and you can feel it when you open them. Every item tells a story: dried maize, fresh vegetables, grains, fruits, and of course, peanuts—always peanuts.

My grandmother never forgets to include them. Whether freshly harvested or already dried, peanuts are always part of the package. They are a staple in our family. I have grown up eating them in every form imaginable. I have had them boiled, ground into paste, used in sauces, or roasted until golden brown and delightfully crunchy.

Of all these, roasted peanuts are my favorite. I have taken it upon myself to learn the art of roasting them. Eventually, I aim to perfect it. And let me tell you, it truly is an art form. Roasting peanuts is not something you can rush. It takes a great deal of patience, a careful eye, and a willingness to slow down and trust the process. Because if you do not, the outcome can be disappointing. Too high a heat and they will burn on the outside while remaining raw inside. Not enough heat and they remain chewy and undercooked. It is a delicate balance.

Over the years, I have experimented, failed, succeeded, and ultimately developed a method that works beautifully for me. My approach may not be the most conventional. It delivers consistent results: crunchy, fully cooked peanuts. They are not burned or bitter. In fact, they look deceptively pale, some might even say they appear undercooked. But take one bite and you will know. The texture is perfect. The flavor is nutty and rich. They have that unmistakable crunch that makes roasted peanuts so satisfying.

It always surprises me how many people judge doneness based on appearance alone. Not every perfectly roasted peanut needs to have dark scorch marks. Some of the best batches I have made have come out looking pale, but when tasted, they were spot-on. That is the magic of a slow, steady roast. You let the heat gently work its way into the heart of the nut. It allows it to cook fully without turning it into charcoal.

In Swahili, we call these beloved snacks Njugu, and they are incredibly popular throughout Kenya. You can find them in markets, sold by vendors who expertly roast them over charcoal fires in wide pans. The smell alone is enough to make you stop and buy a paper cone full of warm peanuts. The street vendors have their own techniques. Some add salt, while others use sand for even roasting. Others sell them plain. However, the love for Njugu is universal. It is one of those nostalgic foods. They transport you to childhood memories. You think of long walks in the village, school breaks, and family road trips.

There is something deeply comforting about sitting down with a bowl of freshly roasted Njugu. They are still warm. The skins flake off as you crack them open between your fingers. It becomes almost meditative, crack, eat, repeat. The simple joy of it is hard to put into words. And maybe that is why I love making them myself. There is something grounding and peaceful in the process, something that connects me to home and heritage.

And let us be honest, the best part of roasting peanuts is eating them. That moment comes when you taste your hard work. You realize the flavor is exactly what you hoped for. Sometimes, it is even better. It makes all the waiting worthwhile. It is one of those small victories that brighten up your day. That is why I never rush it. Good food takes time, and roasted peanuts are no exception.

I truly believe food is a journey. Every bite has a beautiful, layered story. It starts from the soil where it grows. It continues with the hands that harvest it. It ends in the kitchens where it is prepared. And that story becomes even more meaningful when it is told by you, through your cooking. That is what I try to embrace every time I roast a batch of peanuts. I am continuing a family tradition, creating something with care, and savoring every moment of it.

So if you have never tried roasting your own peanuts at home, I encourage you to give it a go. You might be surprised by how fulfilling it is. They taste much better when you know exactly how they were made. And if you are already a fellow Njugu lover, then you know exactly what I am talking about.

I invite you to come along with me on this flavorful journey. You can follow me on YouTube, Twitter, Facebook, Instagram, and Pinterest. I share not only recipes but also the stories behind the meals. I also explore the cultural connections and the little moments that make food so meaningful.

You are welcome here if you love peanuts. You are welcome here if you are curious to explore more Kenyan street food classics. You are welcome here if you appreciate a good homemade snack. Let us celebrate the little joys, one roasted peanut at a time. So go ahead, grab a handful of homemade crunchy Njugu, make yourself comfortable, and taste the love. Because food is not just sustenance. It is a memory, a connection, and a celebration of who we are.

Ingredients

4 Cups Raw Peanuts/Groundnuts
1 Cup Water
3/4 Cup Salt

Method

-Heat a heavy bottomed Pan/Skillet
-Pour the raw Peanuts/Groundnuts on the pan. Pour in the water

-Add the Salt over the Peanuts/Groundnuts

-Do not worry that the salt is too much, the more the better since you want the peanuts to absort the salt

-Mix the Water, Salt until the mixture has formed a paste that coats all the Peanuts/Groundnuts

-This is how the mixed Peanuts/Groundnuts with the Salt and Water paste

-Start with the heat on high for a few minutes. Keep tossing and turning the Groundnuts/Peanuts until you start seeing the Salt and Water Paste starts to fall off the Peanuts/Groundnuts

-As you can see, the Salt and Water paste is coming off the Peanuts/Groundnuts. Reduce the heat to very low. At this point you can toss and turn the Peanuts/Groundnuts for a few seconds. Leave it to cook for a few minutes. Then Toss and turn the Peanuts/Groundnuts again. Repeat this process every few minutes

-As you continue to toss and turn the Peanuts/Groundnuts, you will notice that the Salt is starting to separate from the Peanuts and staying at the bottom. The color of the Salt will no longer be white but ash grey

-At this point as you continue to toss and turn with a spoon, you will begin to hear the Peanuts/Groundnuts start to crackle. The Peanuts/Groundnuts will start emitting a delicious aroma. A sign that you are almost done roasting the Peanuts is that the skins will start to split

-You can also check whether the Peanuts/Groundnuts are done by taking one and pressing between your fingers. The Peanuts/Groundnuts skin should come off immediately

-That is what you want. Skin literally sliding off thePeanuts/Groundnuts when you press

-Pour the now roasted Peanuts/Groundnuts on a metal tray since they are still very hot

-This is the salt residue that remains after you have completed roasting the Peanuts/Groundnuts

-Spread the roasted Peanuts/Groundnuts evenly on the metal tray so that they are evenly distributed. They will still keep on crackling as they cool

-Perfectly roasted Peanuts/Groundnuts. Crunchy! Crunchy! Crunchy!

Perfect as a snack or breakfast delicacy

print recipe

NJUGU KARANGA (ROASTED PEANUTS)

by Mulunga Alukwe August-11-2017

Ingredients

• 4 Cups Raw Groundnuts/Peanuts
• 1 Cup Salt
• 3/4 Cup Water

Instructions

Heat a heavy bottomed skillet/panAdd the raw groundnuts/peanut into the heated panAdd water. Add SaltStir well until all the ingredients are completely combined. It will form a paste like mixture as the salt coats the raw groundnuts/peanutsStart to vigorously stir the raw peanuts on the medium high heat until the salt starts to fall off the groundnuts/peanutsReduce the heat to very low and keep stirring the raw groundnuts/peanuts occasionallyContinue to stir and you will notice all the slat has separated from the groundnuts/peanuts and gone to the bottomOnce you start to hear a crackling sound, then you will know the groundnuts/peanuts are almost done. Keep stirring at intervals and letting the peanuts cookTake one groundnut/peanut and squeeze between your fingers. If the skin effortlessly comes off then cook further for a few more minutesKeep checking how fast the skin comes off the groundnut/peanut by squeezing the skin off. Taste and if the groundnut/peanut is crunchy when you bite into it, then it is ready to come off the heatRemove from heat and pour into a metal serving dish or pan and spread out the groundnuts/peanuts. Leave for 15 minutes until the crackling stopsPour the cooked njugu karanga (roasted peanuts) in an airtight container. They can be stored for up to a week and retail their crunch

Details

Prep time: 15 mins Cook time: 2 hour Total time: 2 hour 15 mins Yield: 4 Cups

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