Roasted Peanuts

Preparation info

  • Difficulty


  • Makes


    ( ¼ cup ) servings

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Market women in Ghana roast shelled peanuts with skins on in large pans filled with sand so the nuts heat and cook evenly. In the 1970s, they were served unsalted and tended to be small Spanish-type peanuts. Nowadays larger Virginia peanuts are common as well.

Raw shelled (or unshelled) peanuts may be found in international (especially Asian) markets or health food stores in the U.S. Whether serving peanuts as a snack or using them in cooking, roasting raw peanuts is not complicated.


  • 2 cups raw peanuts, shelled, with or without skins
  • Salt (optional)



  1. Preheat oven to about 325 degrees F.
  2. Line a cookie sheet (or similar pan) with foil (optional), and spread 2 cups of peanuts in a single layer. Place the pan in the preheated oven and roast the peanuts for 3 to 5 minutes. Remove and shake the pan gently and return it to the oven to roast for another 3 to 5 minutes. Remove again and allow the peanuts to cool until you can taste them. (The skins will have turned dark and they will continue to cook after removing them, so make sure they are not overly brown.) Taste and if more cooking time is needed, shake the pan again and roast for a few more minutes.
  3. After they are cooked and cooled, remove the skins by rubbing the peanuts between your palms. (I take my pan outside and fan it so the skins blow away.) Salt, if desired, while still warm. Cool and store in a covered container.

To serve

These are often served in Ghana along with Grilled Ripe Plantains (opposite page) to make Kofi Brokeman.