"The best way to start the celebration? Serving these unforgettable treats. A truly memorable snack can be the opening act to any holiday meal. As a kind of aperitif for the palate, small bites stir our taste buds and can be great conversation starters. But to make the best party-starters, you need some ground rules. Rule No. 1: No utensils. Rule No. 2: Nothing too salty or cloyingly sweet. And No. 3, there should be something for everyone."
"Known in Yoruba as guguru ati epa (maize and groundnuts), this is a classic snack in Lagos, and familiar to many across West Africa. Typically sold street side, it's a fantastic combination of lightly spiced, slightly sweet popcorn and nuts, all things that go crunch-crunch-crunch. This second leans more savory, featuring nuts enlivened with citrus, sage, fennel and cumin,"
Offer utensil-free small bites that avoid being overly salty or cloyingly sweet and that cater to varied palates. One snack combines popped corn kernels and roast peanuts—guguru ati epa—lightly spiced and slightly sweet for a crunchy street-side flavor. Another presents large nuts and seeds enlivened with citrus, sage, fennel and cumin, delicately held together with whipped egg whites and gently baked to release fragrance. A coconut cluster called chukchuk or shukshuk uses dried unsweetened coconut tossed in caramel spiced with nutmeg, allspice and cloves, then baked into hand-held clusters resembling a lighter brittle. All suit parties or holiday gifts.
Read at cooking.nytimes.com
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