Liberian Kanyah

Authentic Liberian Kanyah Recipe - Peanuts, Rice, and Sugar

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

Introduction

Liberian Kanyah is a traditional snack made from peanuts, rice, and sugar. It is a popular treat in Liberia and is often enjoyed during special occasions and celebrations.

History

Kanyah has been a staple in Liberian cuisine for generations. It is believed to have originated from the indigenous tribes of Liberia, who used locally grown peanuts and rice to create this delicious snack.

Ingredients

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peanuts, roasted, shells and skins removed
one cup uncooked rice or rice flour
one-half 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.
If using rice flour: Toast the rice flour in a dry skillet, stirring continuously, until it becomes slightly browned.
Combine the crushed peanuts and rice (or rice flour). Crush and grind them together until they form a powder. 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.
You can serve it immediately or store it in airtight containers.

Variations

Add a pinch of salt for a sweet and salty flavor.
Mix in some chopped dried fruits or coconut flakes for added texture.

Cooking Tips & Tricks

Be careful not to over-grind the peanuts, as they can turn into a paste instead of a powder.

- Toasting the rice or rice flour adds a nutty flavor to the kanyah.

- Pressing the mixture into a pan before cutting it into squares can help create uniform shapes.

Serving Suggestions

Liberian Kanyah can be enjoyed on its own as a snack or served with a cup of hot tea or coffee.

Cooking Techniques

Grinding the peanuts and rice to a coarse powder is key to achieving the right texture for kanyah.

- Toasting the rice or rice flour adds a depth of flavor to the snack.

Ingredient Substitutions

You can use almond or cashew nuts instead of peanuts.

- Brown sugar or honey can be used as a substitute for white sugar.

Make Ahead Tips

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

Presentation Ideas

Serve Liberian Kanyah on a decorative platter or in individual serving bowls for a beautiful presentation.

Pairing Recommendations

Liberian Kanyah pairs well with a hot cup of black tea or coffee.

Storage and Reheating Instructions

Store Liberian Kanyah in an airtight container at room temperature. It does not need to be refrigerated. Reheat in the microwave for a few seconds if desired.

Nutrition Information

Calories per serving

One serving of Liberian Kanyah contains approximately 250 calories.

Carbohydrates

One serving of Liberian Kanyah contains approximately 30 grams of carbohydrates.

Fats

One serving of Liberian Kanyah contains approximately 15 grams of fats.

Proteins

One serving of Liberian Kanyah contains approximately 8 grams of proteins.

Vitamins and minerals

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

Alergens

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

Summary

Liberian Kanyah is a delicious snack that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Liberian Kanyah is a simple yet delicious snack that is easy to make and perfect for sharing with friends and family. Enjoy the nutty and sweet flavors of this traditional Liberian treat!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was given to me by a dear friend who had traveled to Liberia and brought back a taste of the country with her. She raved about a dish called Kanyah that she had tried while she was there, and she was kind enough to share the recipe with me.

I was immediately intrigued by the ingredients and the preparation method. I had never tasted anything like it before, and I was eager to try my hand at making it myself. My friend explained that Kanyah is a traditional Liberian dish made with smoked fish, vegetables, and rice, cooked in a rich and flavorful broth.

I gathered all the ingredients I would need and set to work in my kitchen. I started by smoking the fish over an open flame, just as my friend had described. The smell of the fish cooking brought back memories of my own travels to far-off places, and I felt a sense of adventure as I continued with the recipe.

Next, I chopped up a variety of vegetables – onions, peppers, tomatoes, and leafy greens – and sautéed them in a large pot. The colors and aromas of the vegetables mingling together in the pot were simply delightful, and I couldn't wait to see how they would come together with the other ingredients.

I added the smoked fish to the pot, along with some broth and spices, and let everything simmer together until the flavors had melded and the broth had thickened. The smell was mouthwatering, and I could hardly contain my excitement as I prepared to serve the dish.

When it was time to sit down and eat, I took my first bite of Kanyah and was transported to another world. The flavors were unlike anything I had ever tasted – smoky, savory, and slightly spicy, with a hint of sweetness from the vegetables. It was a dish that spoke of tradition and culture, and I felt honored to have been able to recreate it in my own kitchen.

From that day on, Kanyah became a staple in my cooking repertoire. I would often make it for friends and family, who were always impressed by the unique and delicious flavors of the dish. I would tell them the story of how I had learned to make it, and they would marvel at the way a simple recipe could connect us to a distant land and its people.

Over the years, I have continued to experiment with the recipe, adding my own twists and variations to make it truly my own. But no matter how I choose to prepare it, Kanyah will always hold a special place in my heart as a dish that opened my eyes to the wonders of world cuisine and the joy of sharing good food with others.

So the next time you're feeling adventurous in the kitchen, why not give Kanyah a try? Who knows – you might just discover a new favorite dish, just like I did all those years ago.