Haitian Chanm Chanm
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1Β½ cups dried corn kernels ((246g))
- 1Β½ cups blanched peanuts ((219g))
- coconut sugar to taste
- ΒΌ tsp cinnamon ((0.5g)(optional))
Method
- Preheat the 200C/400F.
- Line a baking tray with parchment paper.
- Place the corn kernels and peanuts on the baking tray (place them side by side, don't mix them together).
- Roast in the oven until golden, the corn will brown first so keep an eye on them and use a spoon to remove them once they are done.
- Return the peanuts to the oven and continue to roast until they are a deep brown (some may darken quicker than others so remove those).
- Once roasted allow the corn and peanuts to completely cool down.Pour the mixture into a coffee/spice grinder (you may need to do this in batches).
- Once ground (depending on the consistency, sieve the entire contents. I didn't do this because my spice grinder is very powerful).
- Then add the coconut sugar (or sweetener of your choice) and cinnamon (if you are adding it).