Peanut sauce in Latin American cuisine? ¡Sí! Serve over potatoes, yuca, or on chicken and meats.
How did peanut sauce come to L.A.? Peru or Brazil is the origin of peanuts! The Incans of Peru, back 1500 BCE, used peanuts as sacrificial offerings and entombed their mommies. Tribes in Brazil grounded peanuts with maize (corn) to make a drink. Peanuts journey to Europe with Spanish explorers, who took them to Asia and Africa. Africans introduced peanuts to North Americans in the 1700s.
Peanuts are grown underground.
Salsa de cacahuetes (Spanish)
Molho de amendoim (Portuguese)
Makes 2 cups (5 dl)
4 Tbs. (60 ml) olive oil
1 cup(130 g) of organic each: minced onions and organic peanut butter
2 tsp. (4 g) annatto (orange-red condiment and food coloring) or paprika powder
1 tsp. (2 g) cumin
1 1/2 cups (360 ml) (dairy-free) milk
uno/um 1. Sauté the onions, annato/paprika, and cumin over medium heat.
dos/dois 2. In a blow, whisk the peanut butter and milk.
tres/três 3. Add to the sautéed mixture.
cuatro/quatro 4. Reduce the heat to medium-low. Cook about 3 minutes. Stir.
(a) Adjust the amount of milk for thin or thick sauce.
