There was a time, between 1860 and 1930 when many people were convinced that the solution to world hunger and poverty would be the humble peanut. Indigenous to America, known as arachides in French and in English sometimes also referred to as earthnuts, groundnuts or monkey-nuts, they are high in nutrtional value, can be eaten raw or roasted. More than that, the inedible shells of peanuts can be used to make paper, fabrics for clothing, wallboard, logs for fireplace, and the skins, although edible can also be used to make paper.

The list is only starting though, for peanuts are sometimes found as ingredients in detergents, medicinal salves, metal polish, ink, shaving cream, face creams and other cosmetics, soaps, linoleum, rubber, paint and even explosives. Some have even suggested that peanut skins shells could be used to make fabrics for clothing. Universities and churches have been built on the profits from peanuts, the Planter's Peanut Company became one of America's best known brand names during the 1930's and maintained that honor until the late 1960's, and at least one true American hero, George Washington Carver, used the potential power of the peanut to elevate the status of Black intellectuals in the United States.

From the point of view of the gastronome, the peanut's main charm is in its chunky texture and exquisite flavors. Following is a collection of recipes, many from the Far East, some from the West Indies and some from the United States and all of which rely on peanuts in one way or another.
Should anyone want to know more about planting, harvesting and processing of peanuts, or even for more recipes, I recommend the commercial but good site of the Good Earth Peanut Company which can be found on the internet at http://www.goodearthpeanuts.com/index.htm.

Green Beans and Peanuts
An Dish Claimed Equally by Algerians and Ethiopians

1/4 cup olive oil or more if the skillet dries out
1 large onion, chopped
3/4 cup unsalted, skinned peanuts
3 - 4 cloves garlic, chopped
675 gr. green beans
1 large green pepper, chopped
1/2 tsp. salt
1/4 tsp. black pepper

In a skillet heat the oil and in this saute the onions, peanuts and garlic until the onions are translucent. To this mixture add the beans, green pepper, salt and black pepper. Continue to saute until the beens are tender. Serve hot. (Serves 4 - 6 as a side dish)

Mango and Chicken Salad With Peanuts
A traditional East-Indian Dish

2 firm green mangoes
1 tsp. salt
1 Tbs. vegetable oil
3 - 4 cloves garlic, sliced thinly
6 green onions, cut into 1 cm. pieces
1/4 kilo chicken breasts, cut in julienne strips
2 Tbsp. coarsely ground roasted peanuts (can use more if desired)
2 Tbsp. anchovy fillets, chopped finely
1 tsp. brown sugar

Peel and slice the mangoes thinly. Sprinkle over with the salt and let stand for 5 minutes. Wash the slices and dry on paper toweling.

In a heavy skillet heat the oil and over a medium flame saute the garlic until it begins to brown. With a slotted spoon remove and discard the garlic and then add the green onions to the hot oil and saute for 1 minute longer. Add the strips of chicken and saute until cooked through. Add the remaining ingredients and mix thoroughly. Remove from the flame, transfer to a serving bowl and let cool. Refrigerate and serve well chilled. (Serves 4 as a light lunch dish)

Spiced Bananas with Peanuts
A recipe from Barbados

4 firm bananas, peeled and quartered lengthwise
1 1/2 cups rum
6 oz. (180 gr.) brown sugar
4 biscuits, crushed finely
2 lumps sugar
12 blanched peanuts, chopped finely
rind of 1/2 orange, grated finely
2 Tbsp. butter
1 Tbsp. lime juice
1/2 tsp. each nutmeg, cinnamon and allspice
pinch of salt

Sprinkle the bananas with the lime juice. Let stand 10 minutes.

In a skillet heat the butter and in this brown the bananas lightly, shaking the pan constantly during the browning. Sprinkle very lightly with the salt.

In a mixing bowl combine all but 2 tbs. of the rum, the sugar, nutmeg, cinnamon, allspice and orange rind.

Place the bananas in a buttered baking dish and pour over the rum mixture. Top with a layer of biscuit crumbs mixed together with the peanuts. Bake in a medium-hot oven for 12 - 15 minutes. Immediately before serving, heat the remaining rum. Place the sugar cubes in a ladle with the rum and flame. Pour, still flaming over the bananas and serve immediately.

Peanut Sauce
An Indonesian sauce that is excellent with grilled meats

1 lb (450 gr) peanut butter
4 oz (115 gr) creamed coconut, dissolved in 2 cups of hot water
1/2 cup fresh peanuts, shelled and ground coarsely
1/4 cup peanut oil
1 small onion, chopped finely
4 dried red chili peppers, chopped finely
2 Tbsp. soy sauce
1 Tbsp. each lemon juice, dried shirmp paste and brown sugar
2 cloves garlic, chopped
1/4 tsp salt

In a heavy skillet heat the oil and in this saute the onion and garlic until just browned. Add the chili peppers and saute for 2 - 3 minutes longer. Add the sugar, salt, soy sauce, lemon juice and shrimp paste and mix well. Add the peanut butter, remove from the flame and slowly add in the coconut mixture. Return to the flame and simmer, stirring constantly until heated through and somewhat thickened. Yields about 2 cups.

Coconut and Peanut Garnish
An Indonesian dish known as Serundung

1 cup desiccated coconut
1 small onion, chopped finely
2 cloves garlic, chopped finely
2 tsp. lemon juice
1 tsp. each cumin and coriander, both ground
1 tsp. ginger, chopped finely
1/2 tsp. dried shrimp paste
2 Tbsp. peanut oil
1/2 tsp. salt
1/4 lb. (115 gr.) roasted peanuts

In a mixing bowl combine all of the ingredients except the oil, salt and peanuts, mixing well.

In a heavy skillet heat the oil and in this saute the coconut mixture over a low flame until golden brown, being sure to stir constantly to avoid burning. When the mixture has browned add the salt and stir in the peanuts. Let cool, refrigerate and serve well chilled as a garnish to grilled meats or fish. Serves 6.

Pork Stuffed Oranges
A Thai dish known as Ma Ho

2 Tbsp. oil
3 cloves garlic, chopped very finely
1 1/2 lb. (675 gr.) ground pork
1/4 cup peanuts, chopped
2 tsp. anchovy paste
1 tsp. each salt and dried ground chili peppers
pinch or two of ground coriander
8 large oranges

In a heavy skillet heat the oil and in this saute the garlic for 2 - 3 minutes. Add the pork, peanuts, chili peppers, anchovy paste, coriander and salt. Cook over a low flame, stirring frequently, for 15 minutes.

Without severing the skin at the bottom of the oranges, cut into unpeeled quarters. With a fork remove the pits. Flatten the oranges as much as possible and stuff with the pork mixture. Arrange in a baking pan and bake in a medium oven for 15 minutes. (Serves 4 or 8 as an appetizer).

Shrimp and Mango Salad
A Thai dish known as Yam Koong Ma Muang

2 1/4 lb. (1 kilo) shrimps
2 large sweet green peppers
2 mangoes
juice of 1 small lemon
2 Tbsp. peanut oil
2 Tbsp. shallots, chopped finely
2 cloves garlic, chopped finely
1/2 tsp. anchovy paste
1 Tbsp. soy sauce
3 Tbsp. unsalted peanuts, roasted and crushed
1 - 2 cups coconut cream
2 chili peppers, for garnish, chopped finely and with seeds discarded

Lay the shrimp out on a lightly buttered oven pan and broil under a hot grill turning once, until done (about 4 minutes per side). Peel, devein and cut each shrimp into 3 - 4 slices.

Singe the peppers over an open flame until the skin is well charred. Peel the peppers, discard the seeds and slice into thin strips.

Peel the mangos and cut into thin strips, sprinkling over with the lemon juice.

In a large heavy skillet heat the oil and in this saute the garlic and shallots until golden brown. Remove from the flame and add the shrimp, peppers and mangoes. Toss gently.

In a small bowl blend the anchovy paste and soy sauce together. Pour this mixture over the shrimp and toss again. Sprinkle over with the peanuts and then add just enough of the coconut cream to coat all of the ingredients. Correct the seasoning with more soy sauce or anchovy paste if desired. Let come to room temperature, garnish with the chili peppers and serve. Serves 8.

Turkey in Chocolate Sauce
A Mexican Dish Known as Mole de Guajolote

1 turkey, about 12 lb. (5 1/2 kilo), cut into joints
6 large tomatoes, peeled, seeded and chopped
2 green peppers, seeded and chopped
2 large onions, chopped coarsely
4 tortillas, fresh or canned and toasted
3 oz. (85 gr.) biter cooking chocolate, grated
1 cup lard or rendered turkey or chicken fat
1 cup unsalted, roasted peanuts
1/4 cup sesame seeds, toasted
1/4 cup chili powder
6 cloves garlic, minced
1 Tbsp. powdered cumin
1 1/2 tsp. salt
1/2 tsp. powdered aniseed
1/4 tsp. each cinnamon and black pepper
1 bouquet garni made by tying together 3 sprigs of parlsey and 1 bay leaf

Place the turkey in a large kettle, pour over water to cover, add the bouquet garni and cook until the meat is tender (about 1 1/2 hours). Remove the turkey pieces, pat dry and set aside. Reserve the stock and cut the meat into serving pieces.

In a large heavy skillet heat 1/2 cup of the lard or fat and in this brown the turkey pieces on all sides. Transfer the pieces to a casserole and set aside to keep warm. To the skillet add the onions and garlic and saute these until translucent. Place the onions and garlic in a blender and add all the remaining ingredients except the reserved stock. Blend the mixture to a fine paste.

Add the remaining lard or fat to the skillet and in this heat the paste, stirring constantly with a wooden spoon. When the mixture is smooth stir in 3 cups of the reserved stock, mixing well. Pour the entire sauce over the turkey and bake in a medium oven, covered, until the sauce has thickened (about 1/2 hour). Serve hot. Ideally served with rice. (Serves 8 - 10)

© Daniel Rogov