Nuts about peanuts

Ivory Coast Peanut sauce is a key ingredient in the cuisine of Ivory Coast, Senegal, Guinea and Mali, where it is served with beef, fish or chicken. Lazy cooks just buy the peanut paste, but others, following village practice, buy their own peanuts and grind them. The resulting paste is heated for around 30 minutes to extract the oil. When the oil has separated, the paste is cooked. Sliced onions, peeled tomatos, spices, two cloves of garlic and a stock cube are added, and the mixture left to simmer for an hour to obtain a thick sauce.

Tel Aviv In the little grocery store, they look at you with surprise: just one packet of Bamba, are you sure? And they point out the special offer that entitles you to walk out with four packets for the price of two. For here, these puffed nuggets made with peanut butter are consumed in quantities as industrial as their manufacture. You’ll find them in every school bag, even in cribs, and the fact that they are eaten at such a young age explains, according to the august New England Journal of Medicine, why Israeli children suffer less from peanut allergies. A fact that is likely to make this crispy treat even more popular, if that were possible.

Ghana In the vibrant Kumasi market, it’s impossible to miss the aluminum bowls with their huge mounds of peanut paste. Women sporting colorful batik prints and twist braids serve it on request. Peanuts are everywhere you look. They are eaten grilled, baked whole in sand or ground with a mortar. Mixed with water, tomato, onion and spices, peanut paste is eaten with fufu made with yams or cassava, or else with chicken or mullet. Kuli kuli is a snack made with the residue obtained after the oil is extracted, which is dried, shaped and fried. It also enhances marinade for skewered meat.

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