Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Jamaica.
Peanuts, also referred to as "pinda" in the local vernacular, grow profusely in Jamaica. Peanut punch — a sweet, creamy drink made with peanuts and sugar — is a common treat. Peanut vendors, pushing handmade carts with built-in steamers or roasters, are a regular installation at stoplights across the island; they sell hot, salty peanuts in the shell served in brown paper cones. These roadside treats are the most common way we eat peanuts in Jamaica. And yet, although peanuts are a regular snack, we rarely cook with them.
To make our recipe, we took inspiration from a delicious stew consumed in the Ivory Coast that combines an array of fresh veggies in a rich and creamy peanut sauce. The result here is a combination of flavors that is at once irresistible and supremely satisfying. Serve the stew over fluffy white rice or couscous with plantains on the side.
—Michelle Rousseau and Suzanne Rousseau, authors of Provisions: The Roots of Caribbean Cooking—150 Vegetarian Recipes
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