Kanyah

Kanyah Recipe: Traditional Congolese Cuisine Made with Peanuts, Rice, and Sugar

Region / culture: Nigeria | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Kanyah is a traditional Thai dessert made with roasted peanuts, rice flour, and sugar. This sweet and nutty treat is easy to make and perfect for satisfying your sweet tooth.

History

Kanyah has been a popular dessert in Thailand for many years. It is often served at special occasions and celebrations, such as weddings and festivals. The combination of peanuts, rice flour, and sugar creates a unique and delicious flavor that is loved by many.

Ingredients

1 cup roasted peanuts, shells and skins removed
1 cup uncooked rice or rice flour
0.5 cup sugar

How to prepare

Using a mortar and pestle, a rolling pin, or a similar tool, break and grind the peanuts into small pieces, being careful not to crush them into a powder or paste.
If using uncooked rice: toast the rice in a dry skillet, stirring continuously, until it turns slightly brown. Break and grind the rice into pieces, similar to what was done with the peanuts.
Combine the crushed peanuts and rice (or rice flour). Crush and grind them together until they form a powder, then add the sugar and mix well.
Using your hands, shape the mixture into cubes or pyramids, or press it into a pan and then cut it into squares.
The dish can be served immediately or stored in airtight containers.

Variations

Add a pinch of salt for a sweet and salty flavor.
Mix in some shredded coconut for added texture and flavor.

Cooking Tips & Tricks

Be careful not to crush the peanuts into a powder or paste when grinding them.

- Toasting the rice before grinding it adds a nutty flavor to the dish.

- Make sure to mix the ingredients well to ensure that the sugar is evenly distributed.

Serving Suggestions

Kanyah can be served as a sweet snack or dessert on its own, or paired with a cup of hot tea or coffee.

Cooking Techniques

Use a mortar and pestle or a rolling pin to crush the peanuts and rice.

- Shape the mixture into cubes or pyramids for a traditional presentation.

Ingredient Substitutions

Use almond or cashew nuts instead of peanuts for a different flavor.

- Substitute coconut sugar for a healthier alternative to white sugar.

Make Ahead Tips

Kanyah can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve Kanyah on a decorative plate or platter, garnished with a sprinkle of crushed peanuts or a dusting of powdered sugar.

Pairing Recommendations

Pair Kanyah with a cup of hot tea or coffee for a delicious and satisfying treat.

Storage and Reheating Instructions

Store Kanyah in an airtight container at room temperature for up to a week. To reheat, microwave for a few seconds or enjoy at room temperature.

Nutrition Information

Calories per serving

Each serving of Kanyah contains approximately 200 calories.

Carbohydrates

Each serving of Kanyah contains approximately 25 grams of carbohydrates.

Fats

Each serving of Kanyah contains approximately 10 grams of fats.

Proteins

Each serving of Kanyah contains approximately 5 grams of proteins.

Vitamins and minerals

Kanyah is a good source of vitamin E, magnesium, and phosphorus.

Alergens

Kanyah contains peanuts and may not be suitable for those with nut allergies.

Summary

Kanyah is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Kanyah is a traditional Thai dessert made with roasted peanuts, rice flour, and sugar. This sweet and nutty treat is easy to make and perfect for satisfying your sweet tooth. Enjoy it as a snack or dessert, paired with a hot beverage for a delightful treat.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Kanyah. It was a warm summer day, and I was visiting my dear friend, Mrs. Patel, who had recently moved to our neighborhood from India. Mrs. Patel was a wonderful cook, and she always welcomed me into her kitchen with open arms.

On this particular day, she was preparing a traditional Indian dessert called Kanyah. The sweet aroma of coconut and cardamom filled the air, and my mouth watered as I watched her expertly mix the ingredients together. Mrs. Patel noticed my interest and invited me to join her in the cooking process.

As we worked side by side, she shared the story behind the recipe. Kanyah, she explained, was a special dessert that was often made during festivals and celebrations in India. It was a symbol of prosperity and good fortune, and it brought people together in joy and unity.

I was captivated by the history and tradition behind the dish, and I knew that I had to learn how to make it myself. Mrs. Patel patiently guided me through each step, from grating the fresh coconut to simmering the mixture on the stove. She shared her tips and tricks, and I eagerly absorbed every bit of knowledge she imparted.

After hours of cooking and stirring, the Kanyah was finally ready. Mrs. Patel served me a generous portion, and I took my first bite with anticipation. The flavors exploded in my mouth – the sweetness of the coconut, the warmth of the cardamom, and the richness of the ghee all combined to create a truly unforgettable taste.

From that day on, Kanyah became a staple in my own kitchen. I made it for special occasions and gatherings, sharing the recipe with friends and family who marveled at its unique flavors and history. Each time I cooked it, I felt a connection to Mrs. Patel and the rich tradition of Indian cuisine that she had introduced me to.

Over the years, I experimented with different variations of the recipe, adding my own personal touch to make it truly my own. I would sometimes swap out the traditional ghee for butter, or add a sprinkle of pistachios for an extra crunch. But no matter how I tweaked the ingredients, the essence of Kanyah remained the same – a symbol of love, togetherness, and tradition.

As I grew older, I realized that the recipe for Kanyah was more than just a dish – it was a part of my identity, a connection to my past and the people who had influenced me along the way. Mrs. Patel's guidance and friendship had sparked a passion for cooking in me that would last a lifetime, and I was forever grateful for the gift of her recipe.

Now, as I stand in my own kitchen, stirring a pot of simmering coconut and cardamom, I can't help but smile at the memories that flood my mind. The scent of Kanyah takes me back to that warm summer day with Mrs. Patel, and I am grateful for the journey that led me to this moment.

So, as I take a bite of the finished dessert, savoring the familiar flavors that have brought me so much joy over the years, I am reminded of the power of food to connect us to our past, our present, and the people we hold dear. And I know that the recipe for Kanyah will always hold a special place in my heart, a reminder of the love and friendship that has shaped my culinary journey.