Malawi Sweet Roasted Groundnut Paste Bars

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A beloved Malawian street-food treat, these sweet groundnut paste bars are made by grinding roasted peanuts into a thick paste and setting it with a light sugar syrup. Simple, nutty, and deeply satisfying, they are sold across markets and bus stations throughout Malawi as an energy-packed snack.

Nutrition Facts

Per serving (estimated)

• 405 kcalCalories
• 23 gFat
• 4 gSaturated Fat
• 43 gCarbs
• 4 gFiber
• 36 gSugar
• 14 gProtein
• 190 mgSodium
• 350 mgPotassium
• 50 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the roasted groundnut base

• 2 cups (280 g) raw shelled groundnuts (peanuts)
• 1/2 tsp fine sea salt

For the sugar syrup

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

For lining and wrapping

• 1 piece parchment paper
• 6 small banana leaf squares or wax paper pieces

Directions

1. Spread the raw groundnuts in a single layer in a dry, heavy skillet and toast over medium heat for 8-10 minutes, stirring constantly, until deep golden brown and fragrant. Transfer to a plate to cool for 5 minutes.
2. Rub the warm peanuts between your palms or inside a clean kitchen towel to loosen and discard the brown skins. Pick out any remaining skins.
3. Place the warm peeled peanuts in a food processor and blend for 6-8 minutes, scraping down the sides every 2 minutes, until they break down into a thick, glossy, smooth peanut paste. Add the salt during the last minute of blending.
4. Meanwhile, combine the sugar and water in a heavy-bottomed saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and let the syrup come to a gentle boil.
5. Cook the syrup for 5-6 minutes until it reaches the soft-ball stage (about 235°F / 115°C on a candy thermometer). Stir in the lemon juice and vanilla extract.
6. Reduce the heat to low and add the groundnut paste to the syrup. Stir vigorously with a wooden spoon for 3-4 minutes until the mixture becomes thick, glossy, and starts to pull cleanly away from the sides of the pan.
7. Line an 8×8-inch (20×20 cm) pan with parchment paper and scrape the hot groundnut mixture into it. Press firmly and evenly with the back of a spoon to smooth the top.
8. Let the paste cool at room temperature for 45-60 minutes until fully set and firm to the touch.
9. Cut into 12 bars or squares and wrap each piece in a small square of banana leaf or wax paper, twisting the ends like traditional Malawian street-food candy.

Cook’s Notes

• A heavy-bottomed pan is essential — thin pans will scorch the sugar syrup very quickly.
• For traditional Malawian flavor, stir in 1/4 teaspoon of ground cardamom or a small grating of fresh ginger with the vanilla.
• If you do not have a candy thermometer, drop a little syrup into cold water — it should form a soft, pliable ball between your fingers.
• Pulse the peanuts for a shorter time if you prefer a slightly crunchy, gritty texture rather than a fully smooth paste.
• Wrapped tightly in banana leaf or wax paper, these bars keep at room temperature for up to 3 weeks, making them excellent travel snacks.

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