The Almighty Peanut | Eater
"Chef Bintou N’Daw recalls childhood memories of her grandmother roasting peanuts on a wood fire—sometimes leaving a bit of skin on for color—and describes how peanuts were central to her upbringing: peanut soups and stews like mafé were her first solid foods, some peanuts were pounded into flour for sauces, others pounded with oil into peanut butter for mafé, and peanuts even appeared on morning sandwiches served in warm French baguettes, underscoring the ingredient’s versatility and cultural importance." - Amethyst Ganaway
