Peanuts
African Hand Made climate peanuts - roasted and lightly salted as beernuts, wide flavour nuance and mild aciidty, fits perfectly with a specialty lager or even with darker beers.
There are 3 varieties of these peanuts, originating from oth Kenya and Ghana.
The kenya varieties are Homa Bay, a local heritage variety, eaten in the local afircan kitchen. The second variety is the larger jumbo "Valencia-type", it is more akin to the normal size peanut that you have already eaten.
The last is the West African drought resistant variety from Sahelian savnnah, its a higher oil content type, and it takes longer to mature and thus has more time to develop its more complex content of protein and carbohydrates that during roasting makes up the special flavours.
Redneck
This beernut is chosen for its extremely wide and strong flavours, it complements specialty strong flavoured beers, since it can stand up to the beer taste itself.
Ingredients: Peanuts, sea salt
Roasting temperature 125 C
Air and Dry Roasted 12minutes
Salted 0,8% sea salt
Raw material produced w. SAMNUT 23 variety
Skinny White Bitch
This softer and lighter flavoured peanut, complements any drink, but because of its soecial feature, a low fat peanut it is great for cocktail bars, where late night customers needs something solid in their stomach to withstand the late night drinking.
Ingredients: Peanuts, sea salt
Roasting temperature 125 C
Air and Dry Roasted 12minutes
Salted 0,8% sea salt
Raw material produced w. SAMNUT 23 variety
Mangos
African Hand Made climate peanuts - roasted and lightly salted as beernuts, wide flavour nuance and mild aciidty, fits perfectly with a specialty lager or even with darker beers.
There are 3 varieties of these peanuts, originating from oth Kenya and Ghana.
The kenya varieties are Homa Bay, a local heritage variety, eaten in the local afircan kitchen. The second variety is the larger jumbo "Valencia-type", it is more akin to the normal size peanut that you have already eaten.
The last is the West African drought resistant variety from Sahelian savnnah, its a higher oil content type, and it takes longer to mature and thus has more time to develop its more complex content of protein and carbohydrates that during roasting makes up the special flavours.
