Kanyan

What we know so far

Kanyan (kanya in Sierra Leone) is the peanut fudge of the Upper Guinea coast: roasted groundnuts pounded with sugar and toasted rice flour or gari until the oil comes out of the nuts and binds the dry powder into a paste that can be pressed flat and cut into squares. No cooking, no baking. Women pound it in mortars in Monrovia and Freetown and sell it in little squares wrapped in paper; the texture is dry and crumbly-crunchy like a peanut shortbread and it goes with a cup of tea in the morning. Honey is a modern addition; the traditional sweetener is plain sugar.

The draft was written from 2 published sources and holds 3 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting