Boiled peanuts

Boiled peanuts are popular in some places where

Boiled peanuts are widely consumed and commercially available in an area of the

The first recipe for boiled peanuts was published by Almeda Lambert in 1899.[2]^: 64 Boiled peanuts became a mainstream commodity in the lower South in the early 20th century.^[2]: 64 A 1925 account from Orangeburg, South Carolina (where author Andrew F. Smith believes the sale of boiled peanuts may have begun), mentions boys hawking the food as a snack for five cents per bag.^[2]: 64 The snack was also canned for consumption out of season.^[2]: 64

Preparation

Raw peanuts and green peanuts are generally used for boiled peanuts. A green peanut is a farm-fresh harvested peanut that has not been dehydrated. They are available from grocery stores, food distributors and farmers markets during the growing season. "Raw" peanuts are also uncooked but have been dried/dehydrated and must be rehydrated before boiling (usually in a bowl full of water overnight). Once rehydrated, the raw peanuts are ready to be boiled.^[3]

Raw peanuts in the shell are put in a large pot of very heavily salted water and boiled. This can be done inside on a stove, or outside on a propane burner or fire pit for a larger volume. Depending on the locality, some cooks use rock salt or standard table salt, or both. The boil can go on from four to seven hours or more, depending on quantity and the age of the peanut (green peanuts cook faster and tend to be better tasting), and the boilings will most often be of several gallons of water. Flavorings such as ham hocks, hot sauce, Cajun seasonings or beer can be added to the boil. An alternative method for dried raw mature peanuts is to rehydrate them by soaking overnight in water, after which they can be cooked in the conventional manner.

The resulting snack is a very soft peanut in the shell, invariably quite salty. The softened peanuts are easy to open. Often small, immature peanuts (called "pops") are included; these have even softer shells and can be eaten in their entirety. They tend to absorb more salt than the larger ones. Some aficionados of the dish prefer them cooked for a shorter period of time so that the nut is not as soft.

Boiled peanuts can become slimy or moldy quite quickly without refrigeration. Boiled peanuts can be frozen, then later reheated in a microwave or boiling water for out-of-season consumption. Properly frozen, the flavor is well maintained for even several years.

Boiled peanuts can also be canned and are available commercially.^[4]

Cultural importance

On May 1, 2006, Governor Mark Sanford signed a bill, H.4585, making boiled peanuts the official snack food of South Carolina.^[5]

Africa

In Ghana and Nigeria, boiled peanuts are eaten as street food.^{[citation needed]} They are also popular in the KwaZulu Natal region of South Africa, especially in Durban.

Historically, the

In China, peanuts are generally boiled with a little salt, sometimes with star anise.^[6]

Boiled peanuts in Taiwan are called tǔdòu (土豆), although this also refers to peanuts boiled without the hulls such as those in peanut soup (tǔdòu tang 土豆湯). Boiled peanuts were traditionally sold in Taiwan by itinerant hawkers (rather than in fixed markets) or prepared in homes by boiling the peanuts in woks. With itinerant hawkers increasingly rare in the country, boiled peanuts in the shell are now seldom consumed.

In Vietnam, boiled peanuts are called đậu phọng luộc in the southern part of the country and lạc luộc in the northern part of Vietnam. They are often appreciated by eating them at informal gatherings of friends and family while drinking beer poured over ice.

In India, Indonesia, the Philippines and Thailand, boiled peanuts are eaten as street food.^{[citation needed]}

Central and South America

Boiled peanuts have been eaten for centuries in South America.^[2]: 64 In Salvador, Bahia, boiled peanuts are eaten as street food.^{[citation needed]}

The process of boiling peanuts draws antioxidants from their shells. The boiled peanuts have four times the antioxidants of raw or roasted peanuts.[7] Boiled peanuts have also been studied as a potential way to treat people with peanut allergies since boiling peanuts denatures proteins that trigger allergic reactions. In one study, boiled peanuts were given in increasing amounts to four patients over time. Some but not all patients were able to start eating raw peanuts.^[8]

See also

• List of peanut dishes

References