Dear Eric: How did peanuts get to be used in Asian cooking?
Devie
Dear Devie: This is a good question because when I think about peanuts, my first thoughts don’t take me to Asia. They take me to southern United States, where farmers in Georgia, Virginia and the Carolinas grow trainloads of them to satisfy a population that loves to eat them.
It’s hard to imagine a baseball stadium in an American city without a vendor shouting out: “Peanuts, get your peanuts here!” Peanuts are also used to make peanut butter, another popular food that became popular south of the border after being introduced at the St. Louis World’s Fair in 1904. U.S. president Jimmy Carter was a peanut farmer and he still promotes this “American-grown” food.
Peanuts grow in America, but they didn’t originate there. In fact, how they got there could be described as quite an incredible journey, and not a pleasant one for the folks who accompanied them.
According to The National Peanut Board (nationalpeanutboard.org), an American organization that helps to market peanuts and streamline production, the peanut plant probably originated in Peru or Brazil. They note that no records prove this, but people in South America made pottery and jars decorated with — or in the shape of — peanuts as long ago as 1,500 BC. They add that tribes in central Brazil also ground peanuts with maize to make a drink around that time, and that the Incans of Peru used peanuts as sacrificial offerings.
Peanuts were grown as far north as Mexico and when Spanish explorers made it to the area, they took some back to Spain where they are still grown. From there, traders and explorers introduced them to Asia and Africa.
When Africans were brought to North America as slaves, peanuts came with them and those slaves planted them throughout the southern United States.
The peanuts that made it to Asia must have been a hit. They eventually became an ingredient in many of that continent’s cuisines. Dishes that incorporate them include Thailand’s pad Thai, Singapore’s satay with peanut sauce, and fried peanuts, a Chinese snack food.
Peanut farming has also become big business in Asia, with China and India being, respectively, the top two growers in the world, followed by the U.S. and Nigeria.
With the weather still being warm and wonderful, for today’s recipe, I decided to create an Asian-style salad strewn with roasted peanuts. I usually make this salad with mangoes, but the B.C.-grown nectarines at my local supermarket were looking so ripe and flavourful I decided to use them instead, with great results.
Asian-style Nectarine, Cucumber and Peanut Salad
Peanuts and a sweet-, sour-, salty- and spicy-tasting dressing give this cool and appealing nectarine- and cucumber-based salad an Asian-style taste. Serve it as a side dish for salmon, curry-spiced or teriyaki-flavoured meat kebabs, or grilled chicken breasts. Or bring this salad to a potluck party.
Preparation time: 30 minutes
Cooking time: None
Makes: eight servings
1/4 cup soy sauce (see Note)
2 Tbsp rice vinegar
2 Tbsp honey
2 tsp sesame oil
2 tsp smooth Asian-style hot chili sauce, such as Sriracha
1 Tbsp chopped fresh ginger
3 to 4 large, ripe nectarines, halved, pitted and cut into thin wedges
1/2 English cucumber, halved lengthwise and sliced
12 cherry tomatoes, each halved
1/2 medium red onion, very thinly sliced
3/4 cup unsalted, roasted peanuts, coarsely chopped
1/3 cup coarsely chopped fresh mint or cilantro
Make the salad’s dressing by placing the first six ingredients in a jar. Put on the lid and shake to combine. (Dressing can be made to this point several hours in advance and kept refrigerated until needed.)
Place the remaining ingredients in a large bowl, but do not toss. Cover and refrigerate until ready to serve. (Salad can be made to this point two hours in advance and kept refrigerated until needed.)
When ready to serve, add the dressing to the salad and toss to combine. Spoon into a dish and enjoy.
Note: Use a lighter coloured soy sauce for this salad. I used Kikkoman brand. If you use one too dark, it will overly stain the salad’s main ingredients and make them look less appealing.
Coming up: Sockeye salmon is abundant this year and if you’re looking for ways to prepare it, check out my column this Wednesday. In it, I’ll offer recipes that use sockeye salmon in a hearty chowder, a lovely main-course salad and in a Thai-style fish dish served with mint chutney.
Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.