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Groundnut (Peanut) Sweet Bars

Nigerian Groundnut Sweet Bars — also called Groundnut Cake or Epa Suga — are one of the most beloved traditional Nigerian confections, made from dry-roasted peanuts bound together with a caramelised sugar syrup to form a hard, crunchy, intensely nutty bar that is deeply satisfying and nutritious. They are sold at markets, bus stops, motor parks and school gates across Nigeria and are considered by many Nigerians to be the perfect combination of protein, healthy fat and sweetn

Groundnut (Peanut) Sweet Bars, Nigerian cooking

Ingredients

  • 3 big cups of raw groundnuts (peanuts)
  • 2 big cups of white sugar
  • 3 big tablespoons of water
  • A pinch of salt
  • Half a teaspoon of ground ginger — optional, for a spiced version

Method

  1. 01

    Dry-Roasting the Groundnuts. Place the raw groundnuts in a wide, dry pan over medium heat. Stir constantly for 8 to 10 minutes until the skins are blistering and the peanuts are golden-brown and smell deeply nutty. Remove from heat. Allow to cool for 5 minutes. Rub the peanuts between your palms to remove most of the skins — blow away the loose skins. Set the roasted, peeled peanuts aside.

  2. 02

    Making the Caramel. Place the sugar, 3 big tablespoons of water and a pinch of salt in a heavy-bottomed pot over medium heat. Stir until the sugar dissolves. Stop stirring and allow to cook undisturbed until the syrup turns a beautiful golden-amber caramel colour.

  3. 03

    Adding the Peanuts. Working quickly, add all the roasted peanuts and ground ginger if using to the hot caramel. Stir very rapidly and thoroughly to coat every peanut completely.

  4. 04

    Setting the Bars. Pour the caramel-coated peanuts onto a greased tray or greased flat surface. Using a greased flat-bottomed cup or tin, press firmly and evenly to compact into a flat layer approximately 2 fingers thick. Work very quickly — the caramel hardens fast.

  5. 05

    Cutting. While still warm and pliable — within 3 to 4 minutes of pouring — score or cut into rectangular bars with an oiled knife. Allow to cool and harden completely before breaking apart at the score lines.

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