Why you Dissin’ the Peanut?
Peanuts have become a pariah in the food-service industry. I cater for schools that boast a peanut free campus. They used to be what you were given when you boarded a flight. Now, they are banned from planes. Being trained in food safety, I take allergens very seriously. A person exposed to peanuts can have a potentially fatal reaction. But, what percentage of people have a peanut allergy? According to multiple research studies, about 1% of the American population have a peanut OR tree nut allergy. And, of that 1%, about 1/5 report severe reactions. But, for some reason, that doctors still have not figured out, the number of people with peanut allergies has risen dramatically over the past couple decades. And, people’s sensitivity varies. Still. It’s a small percentage of the population. So, Why you Dissin’ the Peanut? Especially since today is national peanut day.
They have been banned from places to prevent “airborne” transmission of particles. While this is a real phenomenon, the amount of particles that could potentially become “airborne” on a plane or in a school cafeteria is not enough to trigger a severe reaction However, the body may react to the possibility of a threat due to sensing the danger of an allergen, and symptoms may occur. But, the dose of allergen is not enough to trigger a life threatening event.
So, the danger is very real. And, it does need to be taken very seriously. But, it’s not the only allergy out there. It is estimated that about 5% of the population have some type of food allergy. But, you don’t see eggs, shellfish, and flour banned outright. Although, gluten has also taken a beating over the past few decades. Still, the biggest worry is the peanut.
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Why you Dissin’ the Peanut? It’s as American as apple pie.
We all know the line from the baseball song: “Buy me some peanuts and cracker Jacks”. It’s part of growing up in America. I feel sorry for the kids who have to miss out on this right of passage. And, what about peanut butter and jelly sandwiches? For the 99% of us who aren’t allergic, this seems unfathomable. Can something so ingrained in our existence really be a malevolent killer? While most parents are worried about the creepy guy in an unmarked van, parents of peanut allergy kids face the potential of killing their own child with a sandwich. How terrifying is that?
As much as I feel for them, the other 99% of us are free to enjoy an under appreciated food. Even if you don’t have to worry about allergies, peanuts are considered pedestrian and a joke. One of my favorite TV shows of all time is the Chuckles the clown episode of Mary Tyler Moore, where Chuckles dresses as a peanut and is shucked by a rogue elephant. People “work for peanuts”. There is chatter from the peanut gallery. And, if you are a bit dim-witted, you are a peanut head. Peanuts invoke images of Monkeys and elephants. And, people pick around the peanuts in a bowl of mixed nuts, because they are the cheap filler nuts. So, even without allergy concerns, we relegate peanuts to joke status.
A Nut by any other name
But, the reality is, that peanuts are actually very flavorful and versatile. And, they aren’t even a nut (even though nut is in their name). They are actually legumes, like lentils and chick peas. They grow underground, not in trees. So, why are they called nuts? The etymological name is Arachis hypogaea. The name ground nut or ground pea are other monikers. But, those didn’t really take. Regardless of what you call them, peanuts are actually a great source of protein, vitamins, minerals, and anti-oxidants.
They actually provide many health benefits. They can help lower cholesterol levels which is good for heart health. Also, they help prevent blood clots and strokes. They have one of the highest protein levels of “nuts”. Sugar levels are low. And, they aren’t as fatty as some of their tree borne counterparts. So, they can be filling without as many calories. And, the fats in them actually lower cholesterol. But, let’s not forget the fiber content. Fiber keeps us regular, lowers cancer risk, and cuts down on inflammation. So, Why you Dissin’ the Peanut?
How we use the peanut
Beyond that, it is a tasty addition to everything from snacks to desserts to dinner. Peanuts are thought to have originated in south America, around Peru or Brazil. When Explorers discovered the “new world”, they brought peanuts back to Europe. From there, they spread to Africa and beyond to the far east. Ironically, slaves from Africa brought peanuts back to the west when they were dragged here. Botanists in the US saw the value in the peanut, and it became a staple crop in the states. It grew in popularity during the civil war due to its portability and energy boost.
But, at that time, people weren’t very adept at raising the peanut. Enter, George Washington Carver. Around the turn of the 20th century, he developed systems and machinery to grow, harvest, and propagate peanuts. Thanks to him, we are able to mass produce this protein rich crop. And, he developed hundreds of ways to use peanuts, including shoe polish.
By the 1970’s we elected our first peanut farmer as president: Jimmy Carter. So, the peanut has a long and storied history in our country.
Why you Dissin’ the Peanut? It’s all over the world.
Even though, it is very prevalent in the USA, the peanut definitely has a huge following throughout the world. It is omnipresent in African cuisines. The Chinese work it into many dishes. Don’t forget Thai and Vietnamese cuisines. And, South America has recipes dating back millennia. Peanuts pervade the islands and tropics. The only place you don’t see a lot of peanuts is in the polar regions. But, even there, they are a welcome treat.
Then, there are the American and European adaptations. Who can forget that happy accident when someone got peanut butter on their chocolate (or vice versa)? And, there is the ubiquitous peanut butter and jelly sandwich. Or, if you are an Elvis fan, peanut butter, banana, and bacon.
Why you Dissin’ the Peanut? Celebrate it instead!
So, to celebrate national peanut day, you could do something as simple as eating a bag of the misunderstood legume. Or, we can work it into a variety of dishes.
With all of the variations throughout the world, it’s hard to choose. We can go through the 300 ways George Washington Carver came up with to use them. Or, we can go with a far east dish like pad Thai. But, if the historians are correct that peanuts originated in south America, it would be fitting to create some dishes evocative of the Inca and Aztecs of Peru.
We eat for the departed:
So, here we have a Peruvian style Chicken dish. I have adapted a recipe to make a gluten free version. So, we at least get to address one allergy while ignoring another. Today is also Celiac disease awareness day. So, we cover that here. Pollo En Cacahuate is a classic Peruvian dish using peanuts, tomato, and chili.Here, we Hybridized it with a mole sauce. So, you have a sweet sauce with a little kick. It is a relatively simple dish. There are a lot of ingredients. But, they are mostly spices. At heart, you dry rub the chicken, saute onions, garlic, chili, and peanuts. Add spices, tomato, and chocolate. You can skip the chicken and use a vegetable substitute or stick with meats like pork or beef. I kept the sauce separate to keep it versatile. But, you can also simmer the chicken in the sauce.
Serve this with your choice of sides. Last night, I did a simple cinnamon sweet potato with apples and dates. A simple rice dish with annatto would work nicely too. And, of course a salad and/or green vegetable. Try this Quinoa salad. We have a tradition of sharing a meal for the soul of the departed. What better way to express that than with dishes that have roots dating back to the Incas prepared in a modern fashion? So, Why you Dissin’ the Peanut?
En El Alma De los Muertos!
Pollo Cacahuate A la Mole
Ingredients
- 2 Lb Boneless skinless chicken breast (you can substitute chicken thighs also)
- 1 cup Diced sweet onion
- 2 Tbsp Chopped fresh garlic
- 2 or 3 Each Small hot chilis such as aji amarillo
- 1/2 cup Baby bell peppers, grilled and chopped
- 1/2 cup Apple cider vinegar
- 3 cups Diced fresh tomatoes
- 1/4 cup Chocolate chips
- 1/4 cup Agave Syrup
- 1/2 cup Acocado or peanut oil
- 3/4 cup Chili Cinnamon rub (see description below)
- Chicken or vegetable stock (optional) to thin out sauce.
Instructions
- Make or purchase a chili cinnamon rub. For ours we use equal parts chili powder, cumin, cinnamon, coriander, cocoa powder, and sugar. Rub the chicken breasts with 2/3 of the spice mix. Allow to marinate for at least 2 hours, longer if possible.
- In a heavy gauge pan, heat half of the oil. Sear The chicken over medium high heat until well browned. Remove the chicken to a sheet pan and finish in a 300 degree oven until cooked through (internal temperature should be 165. Cooking time depends on the thickness of the chicken).
- Add the rest of the oil to the pan and put in the onion, garlic, chilies, peppers, and peanuts. Stir and cook until translucent. Add in the spice mix, turn down the heat to medium and stir. Continue cooking for a couple minutes, stirring occasionally.
- Deglaze the pan with vinegar (you could also use wine or tequila). Stir the ingredients. Reduce the liquid by half. Then add in 3/4 of the tomatoes. make sure there is liquid from the tomatoes. If they are not very wet, you can add some stock. Bring to a simmer. Then add in the agave and chocolate. Stir until melted and incorporated. Cook down the liquid until a thick sauce forms.
- Platter the chicken and coat with the sauce. Garnish with chopped scallions and cilantro.