Pilipili Roasted Peanuts
Along the Swahili coast, pili pili means chile, and roasted groundnuts spiked with it are the classic thing to buy in a twist of paper and eat by the handful. This is a dry-roasted, oil-free version that leans on the trick of seasoning the nuts while they are still hot from the oven, so the garlic, chile, and spice cling to them with nothing added to bind. Smoked paprika deepens the color and adds a low smokiness, cumin gives it warmth, and lime zest keeps it lively. Peanuts are one of the cheapest sources of protein in the store, which makes this a snack that earns its place twice over.
Ingredients
- 1 1/2 cups Peanuts, raw, skins on
- 2 cloves Garlic, grated
- 1/2 tsp Cayenne
- 1/2 tsp Smoked paprika
- 1/2 tsp Cumin seed, toasted and ground
- 1/4 tsp Black peppercorns, ground
- 1 whole Limes, zested
Method
- Roast the peanuts in a single layer at 350 F (175 C) for 12 to 15 minutes, shaking the tray once, until golden under the skins. Dry roasting, not frying, is what develops the deep nutty flavor, and they turn from perfect to burnt fast, so watch the last few minutes.
- The moment they come out, toss the hot nuts with the garlic, cayenne, smoked paprika, cumin, pepper, and lime zest. The heat of the nuts cooks the raw bite off the garlic and helps the spices grip the dry surface.
- Use the lime zest and not the juice. The oils in the zest carry bright citrus aroma, while the juice would just steam the nuts soft.
- Spread them out and cool completely so they crisp back up. Stored airtight, they keep for a week.
Nutrition
Estimated per serving: 210 calories, 9 g protein, 3 g fiber, 5 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
