Skinned Peanuts (for Ndolé)

For a great ndolé, the peanut sauce needs to be fine and pale. These peanuts are already skinned: the red skin is gone, leaving just the kernel, ready to cook.
Boil them, then crush or blend them with a little water into a smooth paste. Add it to your ndolé leaves with meat, prawns or smoked fish. Serve with miondo, cassava sticks or ripe plantain, just like at home.
Storage: keep dry, in an airtight container.

Ingredients and allergens are printed on the packaging. Ask us in store or by phone.

Delivery across Germany or free pickup in store, Kirchstraße 12 in Darmstadt. Fresh and frozen products are available for pickup in store.