Friday, December 23, 2011

Peanut Butter

People in my region eat a lot of peanut sauce (my family has some sort of peanut sauce with rice for lunch every day) and that means that people make a lot of peanut butter (called tiga diga) which is a key ingredient. To make peanut butter they dry, shell, and roast the peanuts over the fire, and then pound and roll them into a paste. 

My family has a grinder (it looks like something you'd use to make sausage) but it's been broken for awhile now. 

The days of grinding peanuts into butter
Since the grinder's out of commission they take the roasted peanuts, pound them with a pestle in a big wooden mortar, and then they get glass bottle and a very flat rock or a thin slab of smooth tile and roll the pounded nuts into a very smooth butter. 

Mariama Gaulo making tiga diga
It's good, if you like unsweetened, unsalted peanut butter, which I do. My family only uses peanut butter to make sauce, and so when they found out that I like to put it on bread for breakfast (which is fantastic with bananas when I can find them) they balked a little. I figure they feel about my peanut butter sandwiches the same way that I feel about their straight-up mayonnaise sandwiches -- bismillah, to each their own, but I will stick with what I've got, thanks. 

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