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West AfricanAuthentic Cuisine

West African Nut Sweet 2

Serves 4 to 6 Dessert vegetarian, Desserts

West African Nut Sweet 2

West African Nut Sweet 2 is a cherished treat at home tables across the region. Cooked with an instinctive touch, this sweet embodies the familiar rhythm of family kitchens, where salt is measured by feel and fat is embraced with open arms. Its simplicity is its charm, offering a taste of everyday indulgence that invites sharing and togetherness without the need for ceremony or occasion.

The texture is a delightful balance between crisp and chewy, with a rich buttery undertone that complements the nutty essence. The sugar lends a gentle sweetness, harmonizing with the earthy nuts and the subtle richness of eggs. It's a sweet that speaks directly to the senses, inviting you to savor each bite in the comfort of a familial setting.

Ingredients

  • 200 gnuts — chopped
  • 150 gsugar
  • 100 gbutter
  • 2eggs
  • 100 gflour

Method

  1. Begin by taking the 100 g of butter out of the refrigerator and let it sit at room temperature until it softens. This will make it easier to cream with the sugar later. Also, bring the 2 eggs to room temperature by leaving them out for about 30 minutes. This helps them incorporate more smoothly into the batter.
  2. In a mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. Use a wooden spoon or an electric mixer on low speed. The sugar should be fully dissolved in the butter, resulting in a pale and creamy texture.
  3. Crack the room-temperature eggs into the creamed butter and sugar mixture, one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated and the mixture remains smooth. If the mixture looks slightly curdled, don't worry; it will come together once the flour is added.
  4. Gradually add the 100 g of flour to the mixture, folding it in gently with a spatula or wooden spoon. Stir until just combined, being careful not to overmix, which could make the sweet dense. The batter should be smooth and thick.
  5. Chop the 200 g of nuts into small, even pieces. Fold the nuts into the batter, ensuring they are evenly distributed. This will give the sweet a nice crunch and nutty flavor throughout.
  6. Preheat your oven to 180°C (350°F). Grease a baking dish or line it with parchment paper. Pour the batter into the prepared dish, spreading it out evenly with a spatula. The batter should be about 1-2 cm thick.
  7. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. This should take about 20-25 minutes, but watch for the golden color as your cue. The sweet should be firm to the touch and slightly pulling away from the edges of the dish.
  8. Allow the nut sweet to cool in the dish for about 10 minutes. This will help it set further and make it easier to cut. Once slightly cooled, cut into squares or desired shapes and serve warm or at room temperature, perfect for sharing around the table.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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