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Go practically anywhere
across the globe and you'll see peanuts as snacks.
Whether they're cooked street-side,
sold in paper cones or plated in trendy bars, peanuts are
universally loved.
- In Senegal, they're roasted street-side
in hot sand
- In Cuba, they're sold door-to-door
and the sellers, the manisero, have a folksong in their
honor
- In India and other parts of Asia,
they're part of snack mixes that include other fried
legumes such as chick peas or lentils and extruded,
fried bits of dough made of lentil, chick pea, rice,
or other flours.
- In Mexico, they're seasoned with
lime and dusted an adobe-red with chili powder
- In India and China, Mexico, Africa
and the southern U.S., raw peanuts are boiled, in or
out of the shell. The Chinese and Indians consider the
freshly harvested green peanuts that appear once a year
at the end of the growing season a delicacy, much as
fresh, green edamame (soy beans) are. Simply boiled
and with a minimum of seasonings (salt perhaps), the
green peanut is sweet, nutty and firm like a bean without
any hint of powdery texture.
- In Vietnam, peanuts are a "very
big tradition" as a drinking snack, served in tapas-sized
plates, says chef Mai Pham. A common way to prepare
the snack is to pan roast peanuts, then stir-fry them
with green onions, sugar, salt and chilies.
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Recipes:
Chili
Crisp Ikan Bilis and Peanuts
Spicy
Roasted Peanuts
Chinese
5-Spice Peanuts
Fiery
Spicy Peanuts
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