Blanch peanuts in boiling water and boil for 3 minutes. Drain and spread peanuts on a tray lined with kitchen paper. Let the peanuts dry for a couple of hours, preferably overnight.
In a bowl, place the flour and spices and mix. Set aside 50g of the flour mix for dusting. To the remaining flour mix, whisk in the egg and water to form a thick paste.
Add spoonfuls of the paste to the nuts. Mix until well-coated. Add more paste if necessary.
Heat the oil until very hot. Check the temperature by adding a small piece of nuts. Once this floats and start to brown, the oil is ready to use. Fry on low heat.
Fry the nuts in small batches. Break up any bunched-up nuts to ensure even cooking. As it cools down, they get crunchy and a shade darker. So be careful not to over-fry the nuts as they’ll get burnt.
Once cooled store in an airtight container. Serve with other snacks such as corn and plantain chips.
