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Nutty Butters

Because nuts have a high oil content, many cultures use them to make buttery spreads. People in many Middle Eastern countries toast sesame seeds and grind them into an oily paste called tahini. In Germany, confectioners mix ground almonds and sugar to make marzipan, which can be shaped into fancy candies and cake decorations. Cooks in Thailand combine ground peanuts and chili peppers to make a dipping sauce for grilled skewers of meat called satay. And in the United States, we grind roasted peanuts into peanut butter.

Where and when peanut butter was invented is not known. As early as the 15th century, Africans ground peanuts and added them to stews. The Chinese also make a creamy sauce from peanuts. In the late 19th century, several American food companies began experimenting with processing and packaging ground peanut paste as a nutritious substitute for meat. These peanut pastes used steamed, rather than roasted peanuts, and they never became very popular.

The general public was first introduced to peanut butter at the Universal Exposition of 1904 in St. Louis where it was sold at a concession stand. In the 1940's, peanut butterÕs popularity soared as a result of its use by World War II troops and then again during the postwar baby boom.

Homemade Peanut Butter

Ingredients:

2 cups shelled, roasted peanuts
1 tablespoon cooking oil, if needed

Blend peanuts in a food processor or blender until they are smooth. Stop the processor or blender and scrape down the sides to make sure the peanuts are well blended. Add a little oil if peanuts are not blending well.

This recipe can by used with roasted sesame seeds, almonds, or other seeds and nuts.

Peanut Sauce

Ingredients:

2 cloves garlic
2 tablespoons soy sauce
1/4 cup peanut butter (smooth)
1 tablespoon sugar
1 cup water
2 fresh red hot chiles, seeded, and cut into small slices
Vegetables to dip into sauce

Crush garlic. Put garlic, soy sauce, peanut butter, sugar, water, and chiles into a small saucepan. Bring to a simmer, stir constantly, and continue to simmer for 5 minutes, or until slightly thickened. If sauce is too thick, thin it with hot water.

Cool to room temperature before serving. Place peanut sauce in a bowl to serve. Garnish with thinly sliced chiles and grated cucumber, if you choose.

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