Curry, Callaloo & Calypso - Macmillan Caribbean

Curry, callaloo & calypso
1 lb dried chickpeas (channa)
3 cups vegetable oil
1 tsp minced hot pepper
1 tsp salt
1 tsp chadon beni (cilantro)
1 lb raw peanuts, shells on
1 lb peanuts, shelled
½ cup butter
22
Crispy fried
channa
This was a popular home-made snack when I was
growing up!
The night before cooking, soak the chickpeas in a generous
quantity of water.
Next morning, drain and dry on paper towels.
Heat the oil in a large deep pot or a wok. Add the chickpeas
and fry on medium heat until golden and crisp and cooked.
Remove from the pot and drain on lots of brown paper or paper
towels.
Mix the minced pepper, salt and chadon beni then sprinkle the
mixture over the channa.
Makes about 3 cups
Baked peanuts
Preheat the oven to 350˚F.
Simply wash the peanuts and sprinkle lightly with salt. Spread in
a single layer on a baking tray lined with parchment paper.
Bake for about 20–30 minutes, turning with a spoon every 10
minutes. When you can smell the nuts and the shell comes off
easily they are cooked.
Butter-fried
peanuts
Soak the peanuts in hot water and rub off the skin.
Melt the butter in a frying pan, add the peanuts and cook,
turning frequently, until the nuts are golden and crisp. Sprinkle
with salt.
Cool, and store in a glass bottle.
Note
If you prefer, fry the nuts in vegetable oil instead of butter.
Crispy fried channa (top) and butter-fried peanuts
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