Mamba

Mamba is the name given to peanut butter in Haiti, and it is one of the most common condiments in the country. Haitian peanut butter is very similar to American peanut butter except for one characteristic, it is well-spiced. What really sets Haitian peanut butter apart is the chili, and, for that spicy kick, Scotch Bonnet is the most-used chili for making mamba. Cayenne pepper and habanero are also often used. For mamba to be stored for a long time, it is not uncommon for it to be prepared with dried spices such as cayenne pepper or other ground peppers. The humidity of fresh peppers means that this peanut butter cannot be stored as long as one made exclusively with dry ingredients. Tradition has it that mamba from northern Haiti is supposedly mixed six times, while that from the south is less smooth, slightly more crunchy, and only mixed four times. When made by hand in Haiti, as a rule, mamba is prepared using traditional methods. The peanuts are first roasted, then peeled, and finally ground manually, using a pestle and mortar, until nut butter is formed. The preparation of mamba is usually done in back yards. It starts with a giant pan over an open fire. Haitian cooks roast the peanuts, stirring them continually against the hot sides of the pan, then, once well roasted, they are transferred to a woven bamboo or straw winnowing tray. The process of separating peanuts from their skins is a very rhythmic maneuver. The hot peanuts are tossed and stirred until the skin comes off, leaving the shiny white peanuts themselves. Before the peanuts go through the mortar or grinder, sugar, salt, and hot pepper are added. Scotch bonnet or habanero are the most popular options. The mixture is blended or pounded until a smooth paste is obtained. This is then spread over cassava crackers. Despite their crunchy texture, high fat content, and high level of vitamin E, peanuts are not technically nuts or oilseeds. However, they do belong to the legume family, and are therefore related to foods such as beans, lentils, chickpeas and soybeans.