Meni-meniyong is a wonderful Malian sesame-honey sweet that’s the equivalent of the benne-seed wafers of Gambia and Nigeria.
Prep time: 20 minutes/Cook time: 20 minutes/Makes: 14
Ingredients:
145g (1 cup) Sesame seeds
250ml (1 cup) Honey
4 tbsp unsalted Butter
Method:
Pre-heat your oven to 230ºC (450ºF). Butter a baking tray and set aside. Spread the sesame seeds on another baking tray, place in the centre of your pre-heated oven and toast for 10-12 minutes. When golden and aromatic, remove from the oven, turn out onto a plate and set aside to cool (do not leave on the baking tray as they may burn).
Combine the honey and butter in a small saucepan. Place over medium-low heat and cook, stirring until the butter melts, bubbles start to form around the rim and the mixture darkens a little (about 3-5 minutes). Stir in the toasted sesame seeds then take off the heat.
Pour onto the buttered baking tray and spread out to a thickness of about 6mm (1/4 in). Allow to cool until just warm then slice with a sharp, oiled, knife into finger-sized pieces. Allow to cool completely before breaking apart.
For a tasty coating that will keep fingers less sticky, roll the candy in more toasted sesame seeds to coat after cutting it into pieces.
