Crispy Benin Peanut Snack Sticks

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A beloved West African street snack from Benin, these crunchy peanut sticks are made from seasoned roasted peanut paste formed by hand and deep-fried until crisp and golden. They are traditionally enjoyed on their own with cold drinks or crumbled over salads and grilled meats for a savory, nutty crunch.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 11 gCarbs
• 4 gFiber
• 2 gSugar
• 11 gProtein
• 210 mgSodium
• 290 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the peanut paste

• 2 cups raw shelled peanuts
• 1/2 teaspoon salt
• 1 small onion, roughly chopped
• 1 tablespoon grated fresh ginger
• 1 small garlic clove
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 tablespoons cold water

For the binder and fry

• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 cup neutral oil (peanut or canola), for frying

Directions

1. Spread the peanuts on a baking sheet and toast in a 350°F oven for 10 to 12 minutes, shaking once, until fragrant and lightly golden; let cool completely.
2. Transfer the cooled peanuts to a food processor with the salt, onion, ginger, garlic, and cayenne and pulse until a thick, slightly coarse paste forms, scraping the bowl as needed. Add the cold water 1 tablespoon at a time to bring the paste together so it holds when pinched.
3. Scoop the paste into a bowl, sprinkle in the flour and baking powder, and knead with clean hands until evenly incorporated; the mixture should feel firm but pliable. If loose, add 1 more tablespoon of flour.
4. Pinch off tablespoon-sized portions and roll each between your palms into short 3-inch logs or oval patties about 1/2 inch thick; set them on a parchment-lined tray.
5. Heat the oil in a small heavy saucepan over medium heat to 350°F (a small piece should sizzle immediately). Fry the sticks in small batches for 3 to 4 minutes, turning often, until deep golden and crisp all over.
6. Lift the fried sticks out with a slotted spoon and drain on a wire rack or paper towels. Sprinkle lightly with extra salt while hot and let cool 5 minutes before serving.
7. Serve at room temperature as a snack with cold drinks, or crumble over salads, yam, or grilled fish for crunch.

Cook’s Notes

• For the most authentic texture, grind the peanuts just until they release their oils and clump; over-processing into smooth peanut butter changes the final crunch.
• Make the sticks smaller (about 2 inches) if serving as cocktail bites; they firm up significantly as they cool.
• Traditional versions often include a small handful of toasted sesame seeds pressed into the outside of each stick before frying for extra nuttiness.
• Store leftovers in an airtight container at room temperature up to 5 days; do not refrigerate, as moisture softens the crisp shell.
• If the oil smokes or the sticks brown too quickly, lower the heat slightly and let the oil return to 350°F before adding the next batch.

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