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from: Western Africa

Kanyah

Kanya (or Kanyah), a sweet snack from Sierra Leone and nearby areas of Western Africa, is made from just three ingredients: rice, peanuts (also called groundnuts), and sugar. Kanya can be made with store-bought rice flour, or you can make your own by crushing parched rice.

What you need

• one cup peanuts, shells and skins removed, roasted
• one cup uncooked rice or rice flour
• one-half cup sugar

What you do

• Using a mortar and pestle, a rolling pin, or something similar, break and grind the peanuts into small pieces, taking care not to crush them into a powder or paste.
• If using uncooked rice: parch the rice in a dry skillet, stirring continuously, until it becomes slightly browned. Break and grind the rice into pieces as was done with the peanuts.
  If using rice flour: parch 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, form the mixture into cubes or pyramids, or press it into a pan and then cut it into squares.
• May be served immediately, or stored in air-tight containers.

Cassava, corn, plantains, and yams are the staple crops in much of sub-Saharan Africa. In Sierra Leone (and nearby Guinea and Liberia), however, the primary staple food is rice. Rice is prepared in a variety of ways: porridges, breads, cakes, and, of course, boiled and served with a soup or stew.

Kashata, from the opposite side of the African continent, is another peanut snack.

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