Mamba is a slightly spicy peanut butter that is an everyday condiment in Haitian homes. It is eaten for breakfast slathered on traditional Haitian flatbeds. Made with Scotch Bonnet peppers, it’s like an explosion of concentrated peanut taste. Made without preservatives, this quick and easy peanut butter is truly amazing and easy to make at home.
In addition to being sold in jars, it’s also sold by street vendors; most neighbourhoods in the capital of Port-au-Prince have their own peanut butter vendor.
Peanuts are native to Haiti. Pre-Columbian Taino Indians planted them. Haitians have always eaten them as a source of protein more frequently than most any other food and prefer locally produced varieties over imported peanuts.
A mild form of this peanut butter spread called medika mamba (“peanut butter medicine” in Creole) is at the center of the serious fight against malnutrition in Haiti. The medicinal version of the spread contains, along with the traditional peanut paste, powdered milk, oil, sugar, vitamins and minerals.
Mamba – Haitian Peanut Butter
- Food Processor and/or blender
- 4 cups Roasted peanuts, unsalted
- 1 medium Scotch Bonnet or habanero pepper, seeded and minced
- 1 tbsp Sugar
- 2 tsp Salt
- 3 tbsp Peanut oil
- Add all ingredients to blender and puree on high for 15 minutes.
- Stop blender, push everything down and blend for another 5-10 minutes. Add a little more oil if it doesn't seem as smooth as you'd like.
- Transfer to sealed containers and store in a cool dry area or refrigerate.