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The African Gourmet

The African Gourmet: Explore African Culture & Recipes

One bowl of fufu can explain a war. One proverb can outsmart a drought.
Welcome to the real Africa—told through food, memory, and truth.

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West African potash fried peanuts ingredients and directions.

What is cooking potash? Potash, potassium carbonate, is a potassium-rich salt mined from ancient oceans. Potash is a variety of mined and manufactured salts containing potassium. 

Potash has a unique ashen and salty taste. Potash has been a popular seasoning in sub-Saharan Africa, especially in Nigeria, for centuries; depending on the tribe you hail from, potash is called kaun or akanwu. Potash is also a common seasoning in Burkina Faso and Cameroon.

Potash fried peanuts are a tasty snack that is quick and easy to make today. Raw peanuts are pan-fried with potash and sea salt until golden brown. You can add spicy seasonings such as Cajun seasoning, Sichuan pepper, or chili powder. Below are the ingredients and directions for West African potash fried peanuts.

Potash Fried Peanuts

Potash Fried Peanuts

West Africa potash fried peanuts ingredients and directions.

Ingredients

1/2 pound unshelled raw peanuts

2 tablespoons sea salt

1 teaspoon potash

Water to cover for soaking

2 tablespoons olive oil


Directions

In a large bowl mix salt, potash and water. Soak the raw peanuts overnight, covered on the countertop in the potash mixture. Boil the peanuts adding more potash and salt if desired for 5 minutes.

In a large fry pan heat oil, add drained peanuts and stir fry until golden brown about 10 minutes. Toss with your choice of a spicy spice blend or sprinkle with salt. Remove from heat and serve as a snack.

Roadside food vendor in Yaounde Cameroon

Roadside food vendor in West Africa making potash fried peanuts.

Fried peanuts are a quintessential protein snack in Western Africa and potash is a popular seasoning.

More easy breakfast, lunch and dinner recipes to make right now.


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DOI: 10.5281/zenodo.17329200

African Recipes Organized by Meal Time

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Ivy, founder and author of The African Gourmet

About the Author

Ivy is the founder and lead writer of The African Gourmet. For over 19 years, she has been dedicated to researching, preserving, and sharing the rich culinary heritage and food stories from across the African continent.

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African woman farmer

She Feeds Africa

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thank you.

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African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.