Kanyah, Liberian peanut-ginger candy bars

Preparation

1. 1

   Dry-roast the peanuts in a pan for 5 minutes over medium heat, stirring constantly, until fragrant; let cool then rub between your hands to remove the skins.

2. 2

   Roughly chop the peanuts with a knife or in a mortar: keep some bite, they should not be reduced to powder.

3. 3

   Finely grate the fresh ginger to get about a tablespoon of juicy pulp.

4. 4

   In a heavy-bottomed saucepan, melt the sugar dry over medium heat without stirring, just tilting the pan, until you get an amber caramel.

5. 5

   Off the heat, quickly stir in the grated ginger, a pinch of salt, then the chopped peanuts, mixing fast before the caramel sets.

6. 6

   Pour the mixture onto a sheet of parchment paper, spread it 1 cm thick with the back of an oiled spoon, let harden 20 minutes then cut into bars.