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Doce de Ginguba is a beloved Angolan sweet: chewy peanut fudge made from just roasted peanuts, sugar, and water. The name literally means “ginguba candy,” with ginguba being the local word for peanut. Despite its simple ingredients, the result is a treat that’s crunchy, nutty, and deeply satisfying. It is similar to peanut brittle but has a more even, fudge-like texture. In Angola, this candy is often prepared during harvest festivals or family celebrations, as peanuts are plentiful. Children and elders alike enjoy cracking the golden-brown squares and savoring the mix of caramelized sugar and earthy peanuts.
The history of Doce de Ginguba reflects Angola’s agriculture and colonial heritage. Peanuts were brought to Africa centuries ago and became a key crop. Over time, people developed easy desserts to celebrate the peanut harvest. Like Brazilian paçoca or African peanut brittle, this candy is approachable and communal – everyone can help stir the pot and watch the molten syrup thicken. Unlike some brittle which may use corn syrup or glucose, the Angolan version is straightforward: a pot of sugar-water boiling down to caramel, into which whole or chopped peanuts are stirred. The mixture is then poured out to cool. Its golden color comes from the natural caramelization of sugar; no artificial coloring is needed. A pinch of salt is sometimes added to highlight sweetness, and a knob of butter can make it slightly softer.
Flavor-wise, Doce de Ginguba is rich and toasty. The peanuts are first roasted until their oils bring out a fragrant bouquet. As the syrup cooks, it envelops each nut in a glossy amber glaze. The finished squares have a hint of a toasted nutty aroma with sweet caramel undertones. Breaking the candy is part of the fun – each bite cracks between teeth. The candy’s sweetness is straightforward but never cloying, thanks to the textural contrast and a touch of salt. Many Angolans recall nibbling these squares with afternoon coffee or tea, or packing them as treats on trips. Sometimes, modern cooks add a bit of vanilla or coconut to the mix, but traditionalists keep it pure: peanut, sugar, and water. It exemplifies Angolan ingenuity – making a memorable dessert from pantry staples in mere minutes.
16
servings5
minutes15
minutes210
kcalDoce de Ginguba is a traditional Angolan peanut candy. Roasted peanuts are bound by a caramelized sugar syrup and pressed into a pan to set. The result is a chewy, nut-packed fudge cut into squares. This recipe yields crunchy peanut bars in under 30 minutes. Serve as a snack or dessert with coffee or tea.
2 cups (about 300 g) roasted unsalted peanuts – skins removed if desired.
1 cup (200 g) granulated sugar – forms the caramel.
½ cup (120 ml) water – for the sugar syrup.
Pinch of salt (optional) – enhances sweetness.
(Optional) ½ teaspoon vanilla or cinnamon – for aroma.
Prep baking pan: Lightly grease an 8×8-inch pan or line with parchment. Spread peanuts evenly in the pan.
Make caramel (10 mins): In a heavy saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Continue boiling without stirring (swirl pan as needed) until syrup turns a light amber color (about 5–7 minutes). Watch carefully to avoid burning. Optionally stir in pinch of salt, vanilla or cinnamon at this point.
Combine and set: Immediately pour the hot sugar syrup over the peanuts in the pan. Stir with a heatproof spatula to coat all peanuts. Press mixture flat and evenly with the back of the spatula or a piece of parchment to form a uniform layer. (Work quickly – mixture hardens as it cools.)
Cool and cut (15 min): Let candy cool at room temperature until firm (about 15 minutes). Using a sharp knife, cut into 16 squares while still slightly warm (if too hard, let sit a bit longer). Separate pieces and cool completely. Store in an airtight container.
Serving Suggestions & Pairings: These peanut fudge squares are delightful with strong coffee or herbal tea. They also pair with fresh fruit (like orange slices) to balance sweetness. In Angola, they are sometimes enjoyed after meals or during weddings and birthdays. For a dessert platter, include small bowls of this candy alongside tropical dried fruits. A dash of flaky sea salt on top just before cutting can make the flavor pop even more.
Storage & Reheating: Doce de Ginguba keeps very well at room temperature. Store in an airtight container at cool room temperature for up to 2 weeks. (The texture may soften slightly in humidity.) No reheating is needed. For longer storage, the candy can be vacuum-sealed or kept in the refrigerator, though it is wonderfully crunchy and best enjoyed fresh.
Variations & Substitutions:
– Coconut-Peanut Candy: Mix shredded coconut with the peanuts before pouring the syrup for added texture and tropical flavor.
– Spiced Ginguba: Add a pinch of chili powder or nutmeg to the syrup for a warm spicy note.
– Chai Ginger: Stir in ground ginger and cardamom to the sugar syrup for an aromatic twist.
– Microwave Shortcut: Combine sugar, water, and peanuts in a microwave-safe bowl. Microwave in 1-minute intervals, stirring until golden and thick (about 5 minutes total). Pour into pan to set (watch carefully as sugar can bubble over).
Chef’s Tips:
– Use a candy thermometer if available; the syrup should reach 300°F (hard-crack stage) for the right texture.
– Ensure peanuts are well-roasted; the roasting level affects flavor (light roast for crunch, dark roast for richness).
– Work fast when pouring syrup and spreading peanuts – once the sugar cools, it will harden quickly.
Optional Add-Ons: Shopping list: roasted peanuts, sugar, optional spices (cinnamon, vanilla). Make-ahead: You can roast raw peanuts (375°F for 5–7 mins) and store them; the candy itself is best made fresh on the day it’s served, as the sugar crystallizes over time.
Calories | Fat | Carbs | Protein |
210 kcal | 14 g | 17 g | 7 g |
Allergens: Contains peanuts. (Nut-free: substitute sunflower or pumpkin seeds.)
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