Columbus described peanuts after traveling to Haiti. There he heard natives refer to it as mani, an Arawak Indian word. The peanut carries the same name throughout Latin America, except for Mexico, where it is called cacahuate.

The Caribbeans embraced the peanut, says Latin American food historian and chef-restaurateur Maricel Presilla. In Cuba, where she was raised, an old and popular song El Manisero, tells of the peanut seller, who goes door-to-door selling hot, roasted peanuts.

The European arrivals treated the peanut much the same as the almond and made it into drinks, soups, candy and snacks. A fusing of cultures took place in other recipes, where indigenous herbs, spices and peanuts were combined with newly introduced ingredients.

"This Sango can be served as a thick soup with the consistency of a thick oatmeal porridge or as main course with white rice as they often do in Ecuador," says Presilla. "For a contemporary treatment, I like to spoon some hot sauce over the soup and garnish it with cubed fresh cheese (or feta) and chopped onions for a contrast of flavor and texture."

These recipes from Chef Maricel Presilla illustrate the peanut in the Latin American kitchen, emphasizing deep roots in indigenous flavors, but rounded out with touches of European ingredients.