Growing up I had two favourite snacks, maputi (popped maize) and mutetenherwa(roasted salted peanuts). My mother would make a 5 kg tub of the peanuts and that would last a long time because it was mostly me who ate them. Every household had one of these tubs which we called “ChiAchaar” which we got from the cross border ladies. These women would exchange clothes or other things from Zimbabwe for these tubs in South Africa and then sell them on their return to Zimbabwe. I like other Zimbabweans never got to taste achaar.
My mother and my grandmother taught me how to make toast peanuts on a open fire either for peanut butter or simply salted. I mastered the peanuts for butter but my mom’s roasted salted peanuts always taste way better than mine. I use the same recipe as she does but it is never the same or it is a psychological thing where I just think my mom’s peanuts are the best.
For this recipe you just need three ingredients, peanuts, salt and water. How easy is that? In the rural areas people usually use rwaenga( a broken clay pot) on a open fire. I think claypots add a flavour that you can never replicate with metal. It is difficult though to use a clay pot on a electric or gas stove as it will not be able to sit like it would on a fire stand. In a urban setting you can use a pan, I suggest you use a pan that you do not mind getting ruined. The salt can leave a residue.
- 1 teaspoon salt
- 1 tablespoon water
- 1 cup peanuts
Dissolve the salt in the water and set aside.
Heat pan on medium high heat and add the peanuts.
Using a wooden spoon move the peanuts around until well roasted.
Remove from heat and add the salt solution.
Put back on the stove and continue roasting until all the water has evaporated.
Serve as a snack.