The Pretend Chef

Homemade Peanut butter

Recipes, Stews/ Sauces/ dips | October 24, 2016 | By

Homemade Peanut butter is rich and wholesome, a healthy source of fat in our diet. It is high in protein which makes it a good energy booster. As a kid, I loved peanut butter on bread, on bananas and just eating it straight.

Peanut is technically a legume and not a nut, but because of its usage, it is called a nut butter. Homemade peanut butter has a more intense flavour than store bought, but will separate on storage, just stir the oil back in and use. Store bought peanut butter on the other hand contains dextrose, corn syrup and hydrogenated oils. That is the reason it has a uniform consistency and doesn’t separate.

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Use the small sized peanut specie for peanut butter, it gives a creamier, smoother butter, because it contains more oil than the larger specie. You can also add a tasteless vegetable oil to make your butter smoother and lighter.

Peanut butter can be made using a blender or food processor. The hand mill or heavy duty electric grinder are used in the local markets in Nigeria and they give the smoothest, creamiest blend. The power of your blender or food processor will determine how smooth the butter will be.

Peanut butter with jelly/jam on bread is a classic sandwich, Peanut butter is also delicious as a dip for fruits and vegetables, spread for crackers, it is used in baking, cooking e.g peanut sauce, groundnut soup, suya spice (yagi), and snacks making e.g kulikuli. Homemade peanut butter can stay at room temperature for weeks without going rancid. 

To make Peanut butter:

2 cups skinless roasted peanut
1/2 teaspoon salt
1 tablespoon peanut oil/vegetable oil
1 tablespoon honey*
*Replace with white or brown sugar or maple syrup.

Place peanuts and salt in the food processor.

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Grind on high and it will turn sandy, scrape down the sides and keep grinding.

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It will start clumping together as oil is released from the nuts, scrape down the sides and keep grinding.

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Turn off your food processor from time to time to rest to avoid a blow out. Add oil and honey, grind till it is smooth and glossy. Give it another 1-2 more minutes of grinding.

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Store in a container.

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*To make chunky peanut butter, after the 1st grind, remove about a third of the peanuts and set aside. Mix it back into the smooth peanut butter when you have finished grinding.

*There are other flavoursome types of peanut butter, like Chocolate peanut butter (Nutella Peanut butter), Cinnamon-raisin peanut butter etc.

*To use raw peanuts, spread on a baking sheet, place in the oven at 180 deg C and roast until light golden and glossy. Leave to cool a little bit then grind. The warmth of the roasted peanuts will ease grinding because the oils will be released quicker.

 

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