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Let me say this up front that this is my mum's recipe. Mum can never make peanut butter without incorporating some traces of ehu seeds (African nutmeg) in it. In fact, ehu or ehuru seed is one of her favourite spices and if you happen to have a taste of this spice, you can equally testify that the aroma oozing out from this distinctive nutmeg is just heavenly. As for mum, peanut butter is incomplete without this spice and this is why I have tagged this recipe hers. Aside from the African nutmeg, adding some chilli pepper and salt to the butter makes it a complete one simply because these three key ingredients integrate deeply into the peanuts to yield a fantastically tasting peanut butter. Well, without further ado, let's shed a wee bit light on what peanut butter is?
What is peanut butter? Peanut butter is a popular peanut spread or paste processed from dry-roasted peanuts. Both roasted cracked or uncracked peanuts can suffice. Whichever category of peanuts in use has to be peeled and sorted properly before being processed into peanut butter. Peanut butter is believed to have originated from Montreal, Canada. It can be made solely with peanuts, however, it is usually best paired with a little bit of salt and any favourite spice.
These additional ingredients usually alter the original taste or texture of the peanut butter. Some people do add emulsifiers, sugar or sweeteners while making peanut butter but I prefer to stick to only salt. The only additional spices I add to mine are "a bit of chilli pepper" and "the African nutmeg". The two main kinds of peanut butter are crunchy and creamy (smooth) types. Either of these types of peanut butter perfectly works for me, however this recipe calls for the smooth creamy type. As the name suggests, the smooth creamy peanut butter is smoothly blended for a lighter consistency or creamy texture. However, the crunchy peanut butter is distinguished by its roughly-ground peanut bits and pieces for a thicker texture or consistency. Peanut butter is a versatile food paste and it is often used as a food condiment for preparing assorted dishes such as peanut butter cookies, crepes, peanut-flavoured granola etc. It can also be spread on biscuits, sandwiches, bread or crackers. But one of my favourite ways of eating peanut butter is with the garden eggs.
Can peanut allergy people eat peanut butter?
It is not advisable for individuals with a peanut allergy to eat peanut butter as it can trigger a series of allergic reactions, including life-threatening ones. Some symptoms of peanut allergy include itching, wheezing, digestive problems, throat tightening and shortness of breath etc.
If all roads are clear for you and you are pondering on how to make peanut butter, then you are on the right page. Like I previously mentioned, peanut is the core ingredient you need if you want to simplify things. But if you want it more elaborate, then go ahead and add either salt or spices of your choice. Apart from the ingredients, the next important thing you need to make the recipe top-notch is a high-speed blender (e.g Vitamix) or powerful food processor. Please don't even bother using a regular blender for making a peanut butter as it won't work. I've tried it in the past and failed and I wouldn't want you to go through the hassle I went through. If you don't have a high-speed blender, then consider using a food mill or metal grinder.
If you often run off to your nearest grocery shop to pick up peanut butter, then this recipe is for you because it will save you both the time of going to a shop, the energy of navigating through the shop to pick up roasted peanuts and most importantly, money. Yes, money because you don't have to spend so much on peanut butter. Homemade peanut butter is one of the easiest recipes you can think of. The only tedious part is cracking and peeling the peanuts but you can make things easier for yourself by purchasing the already-peeled peanuts. Bear in mind that the recipe calls for roasted peanuts. So peradventure you have only the raw peanuts at hand, then you definitely have to roast them first before proceeding to make the butter. Homemade peanut butter is also best for you because you know exactly what you are throwing into the blender to process. One main reason why I do not like buying peanut butter from the shops is simply because sugars and sweeteners are often added.
Growing up, peanuts (or groundnuts) and peanut butter were a greater part of my family's delicacies. Then, we ate peanuts in various ways ranging from eating it whole, roasting or boiling them. We even used peanuts for cooking soups (peanut soup) but especially for peanut butter. When it comes to making peanut butter, I can confidently assure you that I am a professional as I have been making it right from childhood. From experience, I can tell you for sure that peanuts are naturally filled with oil so there is no need to add oil while making peanut butter. In fact, you can even conduct the experiment by yourself -- after blending the peanut, pour a little portion of it in a cheesecloth and squeeze it.
Once the peanut butter is ready, you can serve it immediately or store it for future use. Peradventure you want to store the peanut butter, then you can store it in an air-tight container for at least one month. Back in the days, we believed that the oil in peanut butter helps to prevent it from spoiling easily since no preservatives are added. Peanut butter is super easy to whip together, and easy for a quick spread on your cookies, sandwiches etc. This one came out so well that you can make a big batch and keep them stand-by for busy moments when you need them. This is definitely an amazing food paste you can feel good about when consuming. You get all the health benefits of peanuts as well as the tastiness to keep your tastebud awake. If you are a peanut butter lover like me and you are searching for an interesting recipe to work on, then this is the recipe for you. Customize your own tasty peanut butter however you want it - either crunchy or smooth!
- 1 tsp salt
- 4 cups roasted peanut butter
- ½ tsp crushed cayenne pepper
- 5 ehuru seeds (African Nutmeg or Monodora myristica)
- Crack and peel the roasted peanuts.
- Slightly roast the African nutmegs, crack and extract them from the shells.
- Add the roasted peanuts in a high-speed blender Vitamix.
- Add pepper, African nutmeg and salt.
- Secure the lid of the Vitamix.
- Select the Dips & Spreads program and allow the program to complete. Repeat the process until the peanut butter forms a creamy smooth consistency.
- During the blending process, use the Vitamix tamper to press the ingredients towards the blades.
- Once the peanut butter is smooth and creamy, pour it into an air-tight container and use when needed. Alternatively, store it in the fridge or freezer.
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