Also known as zowey or adakwaa this is a spicy Ghanaian snack of peanut paste with spices. Before the arrival of peanuts in West Africa (peanuts originated in South America, east of the Andes, around Peru, Bolivia, Argentina, and Brazil.) these were originally made with tiger nuts and I will try to source an original (pre-Colombian exchange) recipe soon.
Prep time: 20 minutes/Cook time: 30 minutes/Makes: 7-8 balls
Ingredients:
150g of Groundnut (peanut) paste (or peanut butter)
150g of toasted corn flour (Tom Brown flour/cornmeal)
1 tbsp of hot Chilli powder (dried scotch bonnet or habanero preferably)
1 tbsp of powdered Ginger
1/2 tsp of salt (or to taste)
1/2 tsp ground cloves
1 tbsp of brown Sugar
Method:
If your cornmeal isn’t pre-toasted then either dry-fry in a non-stick pan, stirring constantly, for a couple of minutes, until toasted. Alternatively, spread in a small roasting tin, place in a medium oven (180C) and bake for 30 minutes.
Combine the spices, sugar and salt in a coffee grinder or spice blender and render to a fine powder. Mix this with the toasted cornmeal.
Place your groundnut paste or peanut butter in a bowl then sprinkle over the spiced cornmeal. Mix everything together thoroughly… if it comes out too dry, add a little more peanut butter. You should end up with a stiff dough that you can still mould between your hands.
Shape the mixture into walnut-sized balls and sit these on a plate when done. Continue rolling until the whole mixture has been used up. Store in the fridge and take a couple with your whenever you want a high protein, high energy snack.
