Groundnuts — peanuts — are one of Africa’s most important sources of plant protein. Turned into butter, they become something dense, nourishing, and endlessly useful: a spread, a sauce base, a thickener for stews.

The recipe for good groundnut butter is short. Roast the nuts properly, grind them, and stop there. The roast is where most of the flavour is decided: too light and the butter tastes flat, too dark and it turns bitter.

What we leave out

Many commercial nut butters include added sugar, salt, palm-based stabilisers, and emulsifiers to stop the oil separating. Separation is not spoilage — it is simply what natural nut butter does when it sits. Stir it back in and it is ready.

The same approach applies to our seed and nut butters: freshly roasted, ground, and sealed. Nothing added that the nut did not bring itself.