Fresh Ground nuts – a.k.a Nshaba, Imbalala, Peanuts etc

Seeing that these are in season in these parts…I figured I’d share how I like to eat them, particularly if they are still fresh and not dried. There’s many ways…but this is how I prepared and ate them yesterday  😉

• Wash under a running tap with warm water to remove any unwanted particles and loose soil from the outer shells.
• Place in a saucepan with a reasonable amount of water. I say ‘reasonable’ because it depends on the amount of nuts you’re cooking, but just make sure they are not fully submerged in the water.
• Personally, I like to add at least a half-teaspoon of salt to the cooking water, just for taste because the ground nuts sometimes may taste bland. Especially the ones you get later on in the season. (Other people prefer to add the salt after shelling or not at all…which is also fine.)
• Boil over medium heat for about 30-45 minutes, depending on the quantity you’re cooking. Occasionally toss them over to just make sure they are evenly cooked. You’ll notice that it is easier to do the ‘toss’ if the pot is not filled with water 😉
• To check for done-ness, just take one ‘nut’ out and crack the shell. If they are done but still firm then you’re good to go. I don’t recommend that you cook them beyond 45 mins or submerge them in water completely because you may be disappointed to find they’ve turned to mush inside the shells.
• Serve while still warm.
• OK…for me…this is where I go one step further..lol…Its a test in patience I know, but I go ahead and shell all the peanuts. Then I sprinkle salt on them (if I hadn’t added it to the cooking water). Then I relax and eat them like pop corn lol.
• For those who want to take it to the next level….Fry the nuts in hot oil until they are crunchy and golden brown. Season with white pepper and/or chilli for a really savoury snack – and enjoy! 🙂
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