If you grew up in Benin, Togo or the Democratic Republic of Congo, there is a good chance that konkada, this sweet treat made from caramelized peanuts, marked your childhood snacks.
This little delight, also known as kokanda or kalanga candy, is much more than just a sweet treat. It symbolizes a culinary tradition that crosses generations while offering unsuspected benefits.
Konkada: a simple recipe, an unparalleled pleasure
Making konkada requires just three simple ingredients: peanuts, sugar and a little water. In a few quick steps, you obtain a treat that can be shaped according to your desires: small balls, squares or original shapes using silicone molds.
The traditional recipe:
- Melt the sugar with water to obtain a golden caramel.
- Add the roasted peanuts and stir for a few minutes.
- Pour the mixture into molds or shape it quickly by hand.
This process, as simple as it is, gives rise to an irresistible and inexpensive treat, sold both on the street and in supermarkets.
Peanuts: a nutritional treasure
Beyond their delicious taste, peanuts, the main ingredient of konkada, are full of health benefits. Rich in protein, they contribute to muscle development and tissue repair. Their unsaturated fatty acids support good heart health and balanced cholesterol levels. Additionally, they are an excellent source of magnesium, manganese, vitamin E and fiber.
However, it is important to note that peanuts are among the most common allergens in the world, something to consider for those with sensitivities.
Between tradition and modernity
Konkada embodies a perfect harmony between the simplicity of the ingredients and the richness of the flavors. It remains a timeless treat, anchored in West African culture. With a little creativity, this traditional recipe can be reinvented to suit modern tastes or more sophisticated presentations.
