Kanya (Sierra Leonean Peanut and Rice Candy)
In short: Toasted rice flour, crushed roasted peanuts and sugar pressed into crumbly squares, a nutty Sierra Leonean snack sold at markets in small bags. It takes about 30 min in total and makes 10 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 30 min
- Total
- 30 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 215 kcal
Kanya is a market snack from Sierra Leone made from just three ingredients: peanuts, rice and sugar. Rice flour is toasted until it smells nutty, then mixed with crushed roasted peanuts and sugar and pressed into cubes or balls. The texture is sandy and crumbly, a little like peanut shortbread, and it melts in the mouth. It keeps well, which makes it a good snack for travel or school.
Instructions
- Toast the rice flour in a dry wide pan over medium-low heat, stirring constantly, for 6 to 8 minutes, until pale tan and nutty smelling. Do not let it darken. Tip it onto a plate and cool completely.
- Crush the peanuts in a mortar, or pulse them in a food processor in short bursts, until finely chopped with a little texture. Stop before they turn into butter.
- Mix the toasted flour, peanuts, sugar and salt in a bowl and rub them together with your fingertips until even.
- Squeeze a handful of the mixture. If it crumbles apart, work in the warm water or oil a spoonful at a time until it holds together when pressed.
- Line an 18 cm (7 in) square pan with parchment. Press the mixture firmly into the pan to a thickness of about 2 cm (3/4 in), packing the corners well. Chill for 30 minutes.
- Cut into squares of about 3.5 cm (1 1/2 in), or roll small portions into balls. Store in an airtight container.
Tips
- Fine garri (toasted cassava granules) can replace the rice flour, weight for weight, and needs no toasting. Ground to a powder, it makes the version sold as garri kanya.
- Kanya is meant to be crumbly. Press hard when you shape it, and store it airtight at room temperature for up to 5 days, because the peanut oil turns stale in warm, humid weather.
Questions and answers
What does kanya taste like?
Nutty, lightly sweet and sandy, somewhere between peanut brittle crumbs and shortbread. The toasted rice flour adds a warm, toasty note.
Can I make kanya with less sugar?
Yes, you can halve the sugar for a less sweet snack. The pieces will be more crumbly, so press firmly or add a spoonful of peanut oil.
Is kanya safe for people with allergies?
No. It is made mostly of peanuts, so it is unsafe for anyone with a peanut allergy. It contains no gluten, dairy or eggs.
How long does it take to make Kanya (Sierra Leonean Peanut and Rice Candy)?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Kanya (Sierra Leonean Peanut and Rice Candy)?
About 215 kcal per serving, with 6 g of protein, 25 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
