Sudanese peanut macaroons are called ful Sudani. They are really quick and easy to make. We enjoyed them alongside Sudanese cinnamon tea. Peanuts are a staple ingredient in both Sudan and South Sudan. Did you know that peanuts are not a nut but actually a legume? Many people are surprised by that fact. They are called ground nuts in Sudan.
These little light bites are more like a peanut meringue than a macaroon you may be familiar with from France. We loved them!
Sudan used to be one of the world’s top exporters of peanuts but its ranking has fallen in recent years, Traditional small-scale farming in Sudan’s western states produces 70% of the country’s groundnut supply. Since peanuts depend on rainfall to survive, devastating droughts in these regions have significantly affected the farmers abilities to produce high yields.
The government has high hopes for a new variety of peanut that has been developed that supposedly is more drought resistant with higher yields it is called Tafra-1. We can only hope that this works as 70 percent of the labor force works in agriculture and the groundnuts are a source of protein in Sudanese cuisine.
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Sudanese Peanut Macaroons (Ful Sudani)
- 2 cups Peanuts roasted and unsalted
- 3 large egg whites
- 1/8 tsp salt
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 325 F
- Grind the unsalted, roasted peanuts to small bits reaching a grainy texture but not a powder. Set aside.
- In a bowl beat the egg whites with the salt until stiff
- Add in the powder sugar a little at a time using a low speed until fully incorporated.
- Add in the vanilla extract and the peanuts, stir to combine
- Place parchment paper on a backing sheet and place about 1 tablespoon size spoonfuls of the dough, leaving a room between each one.
- Bake for 15 minutes, watch closely, they should be lightly colored but not browned.