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Nuts and Foodways

Nuts and Foodways

Courtesy of the Library of Congress, Circa 1939

Courtesy of the Library of Congress, Circa 1939

Today we share this post in celebration of National Peanut Month!

Growing up my father who past several years ago, always had some kind nut related snack in his car: peanuts, almonds, mixed nuts, Hershey bars with almonds, Almond Joys, and, trail mix with nuts. Thus this one is for you Dad.

The peanut is a plant indigenous to Africa but one that became dispersed to other continents after 1492, the Colombian exchange, and Atlantic slave trade. I love peanut sauces made sweet and spicy and I’ve had them in dishes from Asia, Africa, and the Americas. Below are some peanut sauce recipes. 

Greens in Peanut Sauce Recipe

Ingredients

1 or 2 pounds (or more): cleaned de-stemmed and shredded cassava, collards, kale, or turnip greens

1 chopped tomato

1 finely chopped onion

½ cup peanut butter (or peanuts)

Sea salt black pepper

Cayenne pepper or red pepper if you like spicy food

Method

In a large pot bring two cups of water to a boil. Add greens. Cover and cook on high heat for ten minutes, stirring often. Reduce heat. Remove most of the liquid from the pot and save half of it. Add tomatoes and onion to the greens, stir and simmer for ten minutes or more. In a bowl combine the peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth. Add peanut butter mixture to greens. Season to your own taste with the spices and simmer on very low heat until greens are tender.

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