Boiled peanuts

A South Carolina boiled peanut in its shell

Boiled peanuts are popular in some places where peanuts are common. Fully mature peanuts do not make good quality boiled peanuts; rather raw or "green" ones are used. "Raw" denotes peanuts in a semi-mature state, having achieved full size, but not being fully dried, as would be needed for roasting or peanut butter use. After boiling they take on a strong salty taste and become softer with the length of cooking, somewhat resembling a pea or bean, to which they are related. The most flavorful peanuts for boiling are the Valencia type. These are preferred in the United States, being grown in gardens and small patches throughout the South. Green Virginia-type peanuts are also sometimes used.

National variations

Southern United States

Boiled peanuts are widely consumed and commercially available in an area of the Southern United States from southern North Carolina south to central Florida and west to Mississippi, (i.e., much of the Deep South). Despite being a prominent peanut-growing state, Virginia does not support a native boiled peanut-eating tradition. The peanuts are sold in the hull and either boiled with only salt or with a piquant spice mixture. The latter are often called "Cajun boiled peanuts".

History

Boiling peanuts has been a folk cultural practice in the lower Southern United States since at least the 19th century, where they were originally called goober peas. The practice of eating boiled peanuts was likely brought by slaves from Africa. In July and August, when the peanut crops would come in, unsold and surplus peanuts would be prepared in a boiling, and extended families and neighbors would gather to share conversation and food. Like a fish fry, peanut boils have been organizing principles for social gatherings. Like okra, black-eyed peas, collard greens and pork barbecue, boiled peanuts are symbols of Southern culture and cuisine.

The first recipe for boiled peanuts was published by Almeda Lambert in 1899. Boiled peanuts became a mainstream commodity in the lower South in the early 20th century. 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. The snack was also canned for consumption out of season.

Preparation

Raw or "green" peanuts are generally used for boiled peanuts. A green peanut is a term to describe farm fresh harvested peanuts that have not been dehydrated. They are available from grocery stores, food distributors and farmers markets, during the growing season. Raw peanuts are dehydrated/dry peanuts. They are uncooked and ready to be boiled after being re-hydrated. Roasted peanuts have already been cooked and should not be boiled.

Raw peanuts in the shell are put in a large pot of very heavily salted water and boiled. This can be done inside on the stove or outside on a propane burner 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 food 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, which have even softer shells and can be eaten in entirety. These tend to absorb more salt than the larger ones. Some aficionados of the food prefer them cooked for a shorter period of time so that the nut is not quite so soft.

Uneaten peanuts should be stored in a refrigerator, as they can become slimy or moldy quite quickly without refrigeration. Boiled peanuts can be frozen, and later reheated in a microwave for out of season consumption.

Boiled peanuts can also be canned, and are available commercially. Put boiled peanuts into canning jars, do not over fill. Cover with hot brine to 1/2 inch below rim of jar. Submerge containers to 1/2 their depth in boiling water for 10 minutes.

Install seals and rings while hot and process for 45 minutes at 10 pounds of pressure. Cool jars in water, date, and store in a cool, dry place. Given high protein content and ease of storage, boiled peanuts are an excellent food for very hot weather and outdoor work.

Cultural importance

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

Africa

In Ghana and Nigeria, boiled peanuts are eaten as street food.^{[citation needed]}

Historically, the Bambara groundnut was eaten boiled much like a boiled peanut in much of Africa. Following the introduction of peanuts to Africa in the 16th century, they largely displaced the Bambara groundnut in cuisine.

Asia

In China, peanuts are generally boiled with star anise and a little salt.^{[citation needed]}

Boiled peanuts in Taiwan are called thô͘-tāu-jîn (土豆仁), although this also refers to peanuts boiled without the hull such as those in peanut soup (thô͘-tāu-jîn-thng 土豆仁湯). 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 in the southern part of the country and called củ lạc 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. In Salvador, Bahia, boiled peanuts are eaten as street food.^{[citation needed]}

Edward Long, in his 1774 History of Jamaica, notes the consumption of boiled peanuts on the island. This practice was likely brought by slaves from Africa, where Long himself believed peanuts originated.

Health benefits

The process of boiling peanuts also draws antioxidants from the shells. The boiled peanuts have four times the antioxidants of raw or roasted peanuts.

External links

• About the US Peanut Industry
• Green peanut production (for boiled peanuts)
• Seriously Asian: Chinese Boiled Peanuts with photos of Chinese boiled peanuts
• 澎湖美食 Penghu Cuisine photos of Taiwanese boiled peanuts (Chinese)