1 00:00:00,160 --> 00:00:02,320 Speaker 1: One of the best parts of doing this show is 2 00:00:02,400 --> 00:00:05,120 Speaker 1: how much even I learned when we dive into new 3 00:00:05,200 --> 00:00:09,280 Speaker 1: topic and the tiny but mighty peanut blew our minds. 4 00:00:09,880 --> 00:00:13,120 Speaker 1: Raw roasted, grounded to peanut butter, or paired with chocolate. 5 00:00:13,240 --> 00:00:17,360 Speaker 1: The peanut is endlessly versatile, highly nutritious, and a staple 6 00:00:17,400 --> 00:00:21,160 Speaker 1: in cuisines around the world and candies too. I am 7 00:00:21,239 --> 00:00:23,560 Speaker 1: so excited to kick off this two part episode of 8 00:00:23,640 --> 00:00:27,760 Speaker 1: Hungry for History, Nutty for peanuts, the Power of the peanut. 9 00:00:29,280 --> 00:00:33,080 Speaker 1: My name is Evil Longoria and I am Matra and. 10 00:00:33,159 --> 00:00:37,760 Speaker 2: Welcome to Hungry for History, a podcast that explores our 11 00:00:37,800 --> 00:00:39,160 Speaker 2: past and present through food. 12 00:00:39,400 --> 00:00:41,559 Speaker 1: On every episode, we'll talk about the history of some 13 00:00:41,600 --> 00:00:44,960 Speaker 1: of our favorite dishes, ingredients, and beverages. 14 00:00:44,440 --> 00:00:51,440 Speaker 3: From our culture. So make yourself at home. Even look, 15 00:00:51,479 --> 00:00:53,000 Speaker 3: I gotta tell you you know how. 16 00:00:53,000 --> 00:00:56,400 Speaker 2: We start every episode going, I'm so excited about this episode. 17 00:00:56,960 --> 00:00:58,240 Speaker 3: I am not a fan. 18 00:00:59,120 --> 00:00:59,440 Speaker 4: You're not. 19 00:01:00,040 --> 00:01:03,440 Speaker 1: I don't like peanuts. You don't like peanuts at all. 20 00:01:03,600 --> 00:01:06,200 Speaker 2: I'm not saying I'm not excited about the episode, but 21 00:01:06,240 --> 00:01:07,240 Speaker 2: I'm not a fan. 22 00:01:07,600 --> 00:01:10,280 Speaker 1: Well, I think by the end of this, because we're 23 00:01:10,280 --> 00:01:12,479 Speaker 1: doing a two parter, I know. 24 00:01:12,800 --> 00:01:15,520 Speaker 4: Vert you're going to be converted. 25 00:01:15,200 --> 00:01:17,520 Speaker 3: Two episodes about an ingredient. I'm not a fan of. 26 00:01:17,800 --> 00:01:22,560 Speaker 1: A tiny, little ingredient, so you're going to be blown 27 00:01:22,600 --> 00:01:25,720 Speaker 1: away by how many stories this little peanut can tell 28 00:01:25,800 --> 00:01:29,560 Speaker 1: us about the world. Okay, because I'm very excited about 29 00:01:29,600 --> 00:01:30,840 Speaker 1: this episode, and I. 30 00:01:30,840 --> 00:01:32,720 Speaker 4: Actually don't love peanut butter. 31 00:01:32,840 --> 00:01:35,240 Speaker 1: I like a roasted peanut, or like like a fried 32 00:01:35,319 --> 00:01:37,199 Speaker 1: peanut with chilan with lime. 33 00:01:38,080 --> 00:01:43,119 Speaker 4: But the peanut has a mighty story. We always talk. 34 00:01:43,040 --> 00:01:47,319 Speaker 1: About how the Latino community is interwoven into every aspect 35 00:01:47,440 --> 00:01:50,520 Speaker 1: of American culture, right from a bag of ruffles to 36 00:01:50,560 --> 00:01:54,400 Speaker 1: your jar of peter Pan peanut butter. We're into grawl now. 37 00:01:54,440 --> 00:01:58,000 Speaker 2: This is a two part episode, and it's so interesting 38 00:01:58,040 --> 00:02:02,320 Speaker 2: because it's an ingredient that's native to the Americas, and 39 00:02:02,360 --> 00:02:04,640 Speaker 2: we often talk about how hard it is to imagine 40 00:02:04,680 --> 00:02:09,160 Speaker 2: Italian food without tomatoes, or French pastries without vanilla, or 41 00:02:09,240 --> 00:02:10,399 Speaker 2: life without chocolate. 42 00:02:10,560 --> 00:02:14,800 Speaker 3: But this one ingredient kind of gets lost in the shuffle. 43 00:02:15,280 --> 00:02:18,720 Speaker 1: And this episode will dive into the origins of the 44 00:02:18,720 --> 00:02:22,760 Speaker 1: peanut and explores roots in Latin America, and then next 45 00:02:22,800 --> 00:02:25,560 Speaker 1: week the peanut hits the road and it'll be all 46 00:02:25,600 --> 00:02:27,279 Speaker 1: about how the peanut got. 47 00:02:27,200 --> 00:02:28,080 Speaker 4: To the US. 48 00:02:29,240 --> 00:02:34,720 Speaker 2: Interesting, So is the peanut a vegetable or a nut? 49 00:02:34,919 --> 00:02:39,320 Speaker 4: The peanut is a legome. Why they're not nuts. The 50 00:02:39,320 --> 00:02:41,920 Speaker 4: peanut is not a nut. You see, I told you 51 00:02:41,919 --> 00:02:47,359 Speaker 4: you're already excited about the peanut already. Why because oh, 52 00:02:47,560 --> 00:02:52,440 Speaker 4: they're grown underground. Exactly. They're grown underground, so it's not 53 00:02:52,520 --> 00:02:53,000 Speaker 4: a nut. 54 00:02:53,120 --> 00:02:57,880 Speaker 1: So basically they grow in this very unique way different 55 00:02:57,880 --> 00:02:58,440 Speaker 1: than nuts. 56 00:02:58,680 --> 00:02:58,840 Speaker 3: Right. 57 00:02:58,880 --> 00:03:03,480 Speaker 1: They grow underground, so the plant it needs the warm, 58 00:03:03,680 --> 00:03:08,079 Speaker 1: sandy soil. The plant produces these green stems and leaves 59 00:03:08,160 --> 00:03:11,360 Speaker 1: and these little yellow flowers above ground. And then the 60 00:03:11,440 --> 00:03:15,200 Speaker 1: little flowers, after they're pollinated, they form these little pegs 61 00:03:15,240 --> 00:03:20,280 Speaker 1: and they start growing downward into the soil and that's 62 00:03:20,320 --> 00:03:25,120 Speaker 1: where they develop the pods and each contain like two 63 00:03:25,240 --> 00:03:26,120 Speaker 1: or four peanuts. 64 00:03:26,240 --> 00:03:28,320 Speaker 3: Oh my god, that's like Jack and the bean stalk. 65 00:03:28,680 --> 00:03:30,679 Speaker 3: So it's the same. Like it's a it goes. 66 00:03:30,560 --> 00:03:34,359 Speaker 4: Down, it goes yes, exactly, because it's a bean. 67 00:03:34,960 --> 00:03:38,839 Speaker 1: It's a bean, right, So and you know it takes 68 00:03:38,880 --> 00:03:41,520 Speaker 1: about four to five months to mature and then farmers 69 00:03:41,520 --> 00:03:43,400 Speaker 1: are then pull it out of the ground. They let 70 00:03:43,440 --> 00:03:45,960 Speaker 1: it dry, they eat it raw, or they could roast 71 00:03:46,000 --> 00:03:48,160 Speaker 1: it or process it into peanut, butter or whatever. 72 00:03:48,760 --> 00:03:51,280 Speaker 4: But they're kind of fascinating. 73 00:03:51,600 --> 00:03:54,960 Speaker 3: But are they easy to grow or they like wild? 74 00:03:55,400 --> 00:03:58,160 Speaker 4: They're very easy to grow and they live for a 75 00:03:58,200 --> 00:04:00,840 Speaker 4: long time without spoilage because it's this they have this 76 00:04:01,000 --> 00:04:02,120 Speaker 4: hard outer shell. 77 00:04:02,480 --> 00:04:05,720 Speaker 3: So why the name peanut peanut because it's a pea 78 00:04:05,800 --> 00:04:07,120 Speaker 3: basically in a shell. 79 00:04:07,280 --> 00:04:11,320 Speaker 1: Or yeah, the part nut because they're commonly used ads 80 00:04:11,320 --> 00:04:14,280 Speaker 1: and thought of nuts, and then pea because they grow 81 00:04:14,280 --> 00:04:18,960 Speaker 1: in pots like peas, right, So the main difference is 82 00:04:19,000 --> 00:04:22,720 Speaker 1: that peanuts grow underground and peas grow above ground. 83 00:04:22,920 --> 00:04:24,960 Speaker 2: But I still don't get where nut comes from. They 84 00:04:25,000 --> 00:04:28,520 Speaker 2: should be called the pea pod. Yeah, because they're eaten. 85 00:04:29,040 --> 00:04:30,960 Speaker 1: They have the kind of the same texture as like 86 00:04:31,000 --> 00:04:35,360 Speaker 1: a walnut or a pecan, and they're eaten like nuts. 87 00:04:36,080 --> 00:04:37,480 Speaker 4: You could eat them raw, you. 88 00:04:37,440 --> 00:04:38,040 Speaker 3: Know, it's bunny. 89 00:04:38,160 --> 00:04:41,479 Speaker 2: I remember flying Southwest Airlines a lot. 90 00:04:41,560 --> 00:04:43,440 Speaker 3: I still fly Southwest Airlines. 91 00:04:43,040 --> 00:04:46,440 Speaker 2: A lot, and one of my favorite things was to 92 00:04:46,440 --> 00:04:48,080 Speaker 2: get on the plane and eat a bag of peanuts. 93 00:04:48,120 --> 00:04:50,200 Speaker 2: And now they don't give those out anymore. It's pretzels 94 00:04:50,640 --> 00:04:53,800 Speaker 2: because of this peanut allergy thing. I feel like it's 95 00:04:53,880 --> 00:04:56,160 Speaker 2: so common, But when we were. 96 00:04:56,120 --> 00:04:58,680 Speaker 3: Kids, I never heard of a kid having a peanut allergy. 97 00:04:58,720 --> 00:05:02,400 Speaker 2: Has it gotten like worse or like what why why 98 00:05:02,480 --> 00:05:04,080 Speaker 2: is it such a thing now. 99 00:05:04,160 --> 00:05:05,960 Speaker 4: I know, it's so weird. I've never heard about it. 100 00:05:06,000 --> 00:05:08,720 Speaker 1: And now we even say, you know, if something was 101 00:05:08,880 --> 00:05:12,240 Speaker 1: made near a peanut, they put it on the label. 102 00:05:12,480 --> 00:05:16,400 Speaker 1: So for so many years peanuts were kept away from kids, 103 00:05:16,640 --> 00:05:21,600 Speaker 1: and this may have prevented kids immune system. 104 00:05:21,560 --> 00:05:23,040 Speaker 4: From learning this tolerance. 105 00:05:23,520 --> 00:05:28,480 Speaker 1: And also we have these like super clean lifestyles that 106 00:05:28,800 --> 00:05:33,760 Speaker 1: you know, make our immune systems kind of overreact, and 107 00:05:33,839 --> 00:05:35,159 Speaker 1: so they're prepared. 108 00:05:35,279 --> 00:05:36,919 Speaker 4: Like if you if you roast. 109 00:05:36,680 --> 00:05:40,159 Speaker 1: Peanuts, which is the main way that they're produced in 110 00:05:40,200 --> 00:05:45,280 Speaker 1: the US, this makes proteins and peanuts more allergenic. 111 00:05:45,880 --> 00:05:47,760 Speaker 4: And when you boil them like they do in. 112 00:05:48,600 --> 00:05:54,159 Speaker 1: Most of Asia, that reduces that allergenicity. And so and 113 00:05:54,200 --> 00:05:57,320 Speaker 1: there's also environmental factors, right, like so many pesticides may 114 00:05:57,360 --> 00:05:59,120 Speaker 1: also play a role, and. 115 00:05:59,080 --> 00:06:00,760 Speaker 4: So I don't know. I feel like I always had 116 00:06:00,760 --> 00:06:03,280 Speaker 4: peanuts growing, Like at the house, we had peanuts around, 117 00:06:03,360 --> 00:06:05,320 Speaker 4: and it was just you know, for a big deal. 118 00:06:05,800 --> 00:06:08,320 Speaker 2: In Texas, I went to a lot of baseball and 119 00:06:08,360 --> 00:06:10,760 Speaker 2: so you would get a bag of those peanuts and 120 00:06:10,800 --> 00:06:14,200 Speaker 2: then you would like break them open and eat them 121 00:06:14,200 --> 00:06:14,719 Speaker 2: and throw. 122 00:06:14,560 --> 00:06:16,960 Speaker 3: The shells everywhere. The shells were just all over the 123 00:06:16,960 --> 00:06:17,840 Speaker 3: baseball field. 124 00:06:18,000 --> 00:06:20,640 Speaker 2: Yeah, so I feel like they people handed them out 125 00:06:20,960 --> 00:06:22,800 Speaker 2: like candy. Like it wasn't a really big thing. 126 00:06:23,320 --> 00:06:25,120 Speaker 1: It wasn't a really big thing at all. But now 127 00:06:25,200 --> 00:06:27,840 Speaker 1: forget it. Everything has a oh forget about or it. 128 00:06:27,720 --> 00:06:28,360 Speaker 3: Could be sued. 129 00:06:28,680 --> 00:06:31,000 Speaker 2: You could be sued if you take cookies to school 130 00:06:31,160 --> 00:06:32,920 Speaker 2: and they were made near a peanut. 131 00:06:33,120 --> 00:06:35,320 Speaker 1: You know, it's so crazy, it's so weird. So things 132 00:06:35,320 --> 00:06:36,880 Speaker 1: are so different, things are so different. 133 00:06:37,480 --> 00:06:39,680 Speaker 2: Well, here's something I did not know because I don't 134 00:06:39,680 --> 00:06:42,599 Speaker 2: know why. I don't associate peanut with the Latino culture. 135 00:06:42,640 --> 00:06:47,400 Speaker 2: But peanuts are from Latin America. They're native to South America. 136 00:06:48,240 --> 00:06:53,520 Speaker 1: They are they've been domesticated over seventy five hundred years 137 00:06:53,680 --> 00:06:57,640 Speaker 1: in what is now present day Bolivia, Paraguay, nor they're 138 00:06:57,640 --> 00:07:03,040 Speaker 1: in Argentina. So we even see them on the Peruvian's 139 00:07:03,600 --> 00:07:06,839 Speaker 1: northern coasts that date back to about two hundred BC. 140 00:07:07,839 --> 00:07:12,000 Speaker 1: Archaeologists have discovered charred peanut remains and elite tombs and 141 00:07:12,080 --> 00:07:15,720 Speaker 1: ceremonial contexts, and they even we see them depicted in 142 00:07:15,800 --> 00:07:20,400 Speaker 1: ancient pottery. And they used to also make these gold 143 00:07:20,480 --> 00:07:24,520 Speaker 1: and silver beads in the shape of peanuts that were 144 00:07:24,560 --> 00:07:26,240 Speaker 1: found in tombs. 145 00:07:26,560 --> 00:07:29,000 Speaker 4: So they were super important. 146 00:07:28,840 --> 00:07:32,560 Speaker 3: For the elite, like for royalty, like. 147 00:07:32,800 --> 00:07:37,160 Speaker 1: Ink and royalty exactly, not for the regular folk, but yeah, 148 00:07:37,200 --> 00:07:37,920 Speaker 1: for royalty. 149 00:07:38,440 --> 00:07:42,840 Speaker 2: So when did it spread to Mexico or basically meso America, 150 00:07:42,880 --> 00:07:46,080 Speaker 2: When did it become part of the cuisine. Well, eventually 151 00:07:46,160 --> 00:07:49,080 Speaker 2: it's not as popular as mais or frequently. 152 00:07:48,840 --> 00:07:52,160 Speaker 1: No yeah, no, no no, it's definitely not part one 153 00:07:52,200 --> 00:07:53,960 Speaker 1: of those sort of main ingredients. 154 00:07:54,360 --> 00:07:56,200 Speaker 4: But it did make its way up. 155 00:07:56,640 --> 00:07:59,640 Speaker 1: The earliest evidence of peanut cultivation dates back to the 156 00:07:59,680 --> 00:08:04,800 Speaker 1: first century in Buelin, but also from South America. The 157 00:08:04,840 --> 00:08:07,800 Speaker 1: peanut made its way to the Caribbean and in lots 158 00:08:07,840 --> 00:08:11,200 Speaker 1: of Latin American they call the peanut money and this 159 00:08:11,520 --> 00:08:14,320 Speaker 1: is the word of Taino origin. 160 00:08:14,360 --> 00:08:16,080 Speaker 3: Oh Puerto Rican. 161 00:08:16,440 --> 00:08:20,080 Speaker 1: But it also in pre Hispanic cultures, the peanut had 162 00:08:20,120 --> 00:08:24,840 Speaker 1: deep religious significance because it grows underground, so they were 163 00:08:24,880 --> 00:08:28,960 Speaker 1: associated with the underworld and death and fertility, used in 164 00:08:29,080 --> 00:08:32,800 Speaker 1: rituals and placed its tombs. And even today in modern 165 00:08:32,880 --> 00:08:35,840 Speaker 1: day Day of the Dead altars in Mexico, a peanut 166 00:08:36,160 --> 00:08:37,600 Speaker 1: is is a big part of them. 167 00:08:37,679 --> 00:08:42,319 Speaker 2: Of altars really yes, I've never seen it. 168 00:08:42,320 --> 00:08:43,640 Speaker 4: It's there, definitely. 169 00:08:44,520 --> 00:08:48,680 Speaker 3: Pepe like does not like peanut, peanut butter. 170 00:08:49,440 --> 00:08:50,839 Speaker 4: Peanut butter? What about peanuts? 171 00:08:51,200 --> 00:08:52,280 Speaker 3: No vocal. 172 00:08:52,679 --> 00:08:55,280 Speaker 2: But you know what he does like is those they're 173 00:08:55,400 --> 00:08:56,720 Speaker 2: Japanese peanuts. 174 00:08:56,720 --> 00:08:58,760 Speaker 4: Those are the best. We're gonna get to those a 175 00:08:58,800 --> 00:08:59,400 Speaker 4: little bit later. 176 00:08:59,440 --> 00:09:00,480 Speaker 3: Okay, Yeah, that's what he likes. 177 00:09:00,559 --> 00:09:07,400 Speaker 2: That's the only thing he'll maybe eat. 178 00:09:05,520 --> 00:09:07,760 Speaker 1: Up next, how the peanut took root in Asian and 179 00:09:07,800 --> 00:09:10,960 Speaker 1: African cuisines? And who gets credit for inventing peanut butter? 180 00:09:11,200 --> 00:09:13,000 Speaker 1: That's after the break, don't go anywhere. 181 00:09:19,360 --> 00:09:20,120 Speaker 3: So oh my god. 182 00:09:20,160 --> 00:09:22,920 Speaker 2: Well now no, this is now making sense because chocolate 183 00:09:22,960 --> 00:09:26,560 Speaker 2: comes from Mexico. Peanuts arrived to Mexico. Did they invent 184 00:09:27,600 --> 00:09:29,120 Speaker 2: chocolate with peanuts? So? 185 00:09:29,840 --> 00:09:33,280 Speaker 1: The Nawa word for peanut goca watta in Spanish is 186 00:09:33,440 --> 00:09:37,199 Speaker 1: laka wattle, which means cacaosi that grows underground. 187 00:09:37,600 --> 00:09:38,400 Speaker 4: So they did it. 188 00:09:38,480 --> 00:09:41,319 Speaker 1: There's no evidence that they were putting the two together, 189 00:09:41,440 --> 00:09:43,760 Speaker 1: which is like this sort of perfect marriage, right, chocolate 190 00:09:43,800 --> 00:09:44,360 Speaker 1: and peanut butter. 191 00:09:44,559 --> 00:09:47,520 Speaker 2: Yeah, I do like peanuts in my ice cream and 192 00:09:47,840 --> 00:09:50,439 Speaker 2: in chocolate. Yeah, oh okay, I just don't like. 193 00:09:50,400 --> 00:09:51,240 Speaker 3: Them by themselves. 194 00:09:52,160 --> 00:09:53,120 Speaker 4: I'm the opposite. 195 00:09:53,240 --> 00:09:55,000 Speaker 1: I don't like them in my desserts, but I do 196 00:09:55,160 --> 00:10:01,400 Speaker 1: like them by themselves. Always always the opposite. So there's 197 00:10:01,440 --> 00:10:03,920 Speaker 1: no evidence that they were putting them together, but they 198 00:10:03,960 --> 00:10:08,080 Speaker 1: are kind of joined linguistically. This idea, the marriage of 199 00:10:08,360 --> 00:10:11,520 Speaker 1: hoop of peanut butter in my chocolate doesn't emerge until 200 00:10:11,559 --> 00:10:14,439 Speaker 1: the twentieth century in the US, and we'll get into. 201 00:10:14,200 --> 00:10:17,240 Speaker 4: That next week. But we see them all over like right, 202 00:10:17,240 --> 00:10:19,520 Speaker 4: they're super nutritious, they have it. 203 00:10:19,920 --> 00:10:21,000 Speaker 3: Are they nutritious? 204 00:10:21,280 --> 00:10:21,840 Speaker 4: They are? 205 00:10:22,120 --> 00:10:24,400 Speaker 1: They have nias and they have vitamin E, they have 206 00:10:24,440 --> 00:10:25,680 Speaker 1: antioxidants in protein. 207 00:10:25,679 --> 00:10:27,960 Speaker 4: They're easy to grow, they're easy to store. You can 208 00:10:28,040 --> 00:10:28,640 Speaker 4: eat them wrong. 209 00:10:28,920 --> 00:10:30,840 Speaker 2: I see peanuts and a lot of Asian dishes, but 210 00:10:31,000 --> 00:10:33,679 Speaker 2: is there any in the Latino cuisine. 211 00:10:33,760 --> 00:10:37,120 Speaker 4: There's a Peruvian stew with ancient roots. 212 00:10:36,800 --> 00:10:41,560 Speaker 1: Called cara, and it has freeze dried potatoes papasca with 213 00:10:41,720 --> 00:10:46,360 Speaker 1: pork and chicken thickened with toasted peanuts. And then there's 214 00:10:46,440 --> 00:10:50,439 Speaker 1: a dish chicken and peanut soup from the Peruvian Amazon 215 00:10:50,559 --> 00:10:55,720 Speaker 1: with yuga and called in Chicapi. There's also Bolivian soup 216 00:10:55,880 --> 00:10:59,960 Speaker 1: soap and maani, which is boiled peanuts and potatoes which 217 00:11:00,000 --> 00:11:03,640 Speaker 1: it sounds so good. And there's different sauces, like Ecuador 218 00:11:03,720 --> 00:11:07,920 Speaker 1: has sauces that they use for different stews, so we 219 00:11:08,040 --> 00:11:11,480 Speaker 1: do see them a lot more as a thickener. 220 00:11:11,800 --> 00:11:16,920 Speaker 2: So the Europeans didn't initially get peanuts. Portuguese conquerors in 221 00:11:17,040 --> 00:11:21,200 Speaker 2: South America found the peanut in like the fifteen hundreds 222 00:11:21,280 --> 00:11:25,559 Speaker 2: and then carry them back to Europe Africa. It went 223 00:11:25,600 --> 00:11:27,640 Speaker 2: to Asia, which is you know, now it's a big 224 00:11:27,920 --> 00:11:28,880 Speaker 2: ingredient in Asia. 225 00:11:29,040 --> 00:11:32,360 Speaker 1: Yes, peanuts took off in Asia. They thrived in the climate, 226 00:11:32,600 --> 00:11:37,000 Speaker 1: they supported local economies, and we even see them carrying 227 00:11:37,080 --> 00:11:41,400 Speaker 1: symbolic meanings like longevity and prosperity. 228 00:11:41,040 --> 00:11:42,760 Speaker 4: And I love food idioms. 229 00:11:42,800 --> 00:11:46,360 Speaker 1: We're going to be talking about peanut related food idioms 230 00:11:46,600 --> 00:11:50,760 Speaker 1: next week. But the phrase long life like the peanut 231 00:11:51,400 --> 00:11:55,960 Speaker 1: is used in Asia, reflecting the symbolic importance of the peanut. 232 00:11:56,160 --> 00:11:59,000 Speaker 2: Is the European peanut different or is it the same? 233 00:11:59,160 --> 00:12:01,640 Speaker 2: Is it the same race, same lineage? Like are there 234 00:12:01,679 --> 00:12:03,280 Speaker 2: different types or is it the same? 235 00:12:03,400 --> 00:12:06,360 Speaker 1: No, it's the same. Yeah, it's the same. They they 236 00:12:06,920 --> 00:12:09,640 Speaker 1: took the peanuts over. The Portuguese brought it over and 237 00:12:09,679 --> 00:12:13,760 Speaker 1: then it eventually you know, spread, But they took them 238 00:12:13,840 --> 00:12:17,920 Speaker 1: the Portuguese took them to Africa, and in Africa they 239 00:12:18,120 --> 00:12:21,440 Speaker 1: totally spread like it. They became so much a part 240 00:12:21,480 --> 00:12:26,439 Speaker 1: of African, the African diet, that some botanists believe that 241 00:12:26,520 --> 00:12:29,840 Speaker 1: they were native to Africa, right, So African people were 242 00:12:29,840 --> 00:12:35,160 Speaker 1: familiar with similar plants, and so they quickly adopted it, 243 00:12:35,200 --> 00:12:40,079 Speaker 1: and they called them ground nuts, and theyve ground nuts. 244 00:12:40,120 --> 00:12:43,240 Speaker 1: They thrived in these local soils and they became part 245 00:12:43,280 --> 00:12:46,559 Speaker 1: of the cuisine. They ground them into sauces and stews. 246 00:12:47,240 --> 00:12:50,200 Speaker 1: And then from Africa, the peanut made its way. 247 00:12:50,080 --> 00:12:50,760 Speaker 3: To the US. 248 00:12:51,679 --> 00:12:54,199 Speaker 4: Oh interesting, they didn't keep going. 249 00:12:54,280 --> 00:12:56,480 Speaker 1: So from South America they made their way to meso 250 00:12:56,520 --> 00:12:59,080 Speaker 1: America and to the Caribbean, but not into what is 251 00:12:59,120 --> 00:13:04,439 Speaker 1: now the US. That came from Africa with enslaved Africans, 252 00:13:04,840 --> 00:13:09,319 Speaker 1: and they became integral to southern food traditions. And we'll 253 00:13:09,360 --> 00:13:11,439 Speaker 1: get more into that next week as well. 254 00:13:11,559 --> 00:13:13,840 Speaker 2: So it was the enslaved Africans that brought them to 255 00:13:13,840 --> 00:13:14,439 Speaker 2: North America. 256 00:13:14,920 --> 00:13:16,880 Speaker 3: So it was a big part of the African diet. 257 00:13:17,679 --> 00:13:19,920 Speaker 4: It was a big part of the African diet, and 258 00:13:20,200 --> 00:13:24,040 Speaker 4: it was oftentimes one of the few rations that they 259 00:13:24,160 --> 00:13:27,960 Speaker 4: had on the ships that were coming over from West Africa, 260 00:13:28,440 --> 00:13:33,080 Speaker 4: and when they were in these plantation kitchens, they transformed 261 00:13:33,120 --> 00:13:36,479 Speaker 4: them into you know, they had them to stews and porridges, 262 00:13:36,640 --> 00:13:41,679 Speaker 4: and they kind of preserved these African culinary traditions in 263 00:13:41,800 --> 00:13:42,760 Speaker 4: the American South. 264 00:13:43,280 --> 00:13:46,080 Speaker 3: So the peanut made its way into Mexican cooking. 265 00:13:46,120 --> 00:13:49,280 Speaker 2: And even though the peanut isn't in like codises, they're 266 00:13:49,559 --> 00:13:54,559 Speaker 2: they're in the chronicles that describe them in the Denotchichlands market, 267 00:13:54,640 --> 00:13:59,400 Speaker 2: which is modern day Mexico City, but that these markets 268 00:14:00,760 --> 00:14:03,880 Speaker 2: peanut vendors selling some sort of version from a cart. 269 00:14:04,559 --> 00:14:06,520 Speaker 2: But even to this day, they're still sold in the 270 00:14:06,559 --> 00:14:08,280 Speaker 2: markets in Mexico City. 271 00:14:08,880 --> 00:14:11,679 Speaker 1: They're all over, right, they're all over in there, and 272 00:14:11,720 --> 00:14:15,520 Speaker 1: they have roasted peanuts. They're also used a lot in 273 00:14:15,600 --> 00:14:19,840 Speaker 1: salta macha, which is the spicy, you know sauce. It 274 00:14:19,960 --> 00:14:24,160 Speaker 1: consists of dried chi less peanuts, you know, sometimes pepitas 275 00:14:24,200 --> 00:14:25,400 Speaker 1: and sesame seeds. 276 00:14:26,800 --> 00:14:29,040 Speaker 4: And I love a good salta macha, right. 277 00:14:29,200 --> 00:14:31,560 Speaker 2: I love the salta macha, But I take out the peanuts, 278 00:14:31,800 --> 00:14:34,720 Speaker 2: do you really? I do, because I like the bag 279 00:14:34,760 --> 00:14:38,040 Speaker 2: and seeds and the sunflower seeds, and then I'm like, 280 00:14:38,400 --> 00:14:41,120 Speaker 2: stupid peanut and I'm like, try to get out of 281 00:14:41,120 --> 00:14:42,760 Speaker 2: the but salsa macha is really good. 282 00:14:43,880 --> 00:14:46,000 Speaker 3: Oh my god, this is so true. It's in Malay. 283 00:14:46,600 --> 00:14:49,160 Speaker 2: Peanuts are such a big It's like an important ingredient 284 00:14:49,200 --> 00:14:49,640 Speaker 2: in mollet. 285 00:14:50,160 --> 00:14:52,480 Speaker 4: It's a super important ingredients. It really serves it as 286 00:14:52,520 --> 00:14:53,280 Speaker 4: a thinner. 287 00:14:53,960 --> 00:14:57,520 Speaker 3: I forgot I made and you see and you. 288 00:14:57,720 --> 00:14:59,960 Speaker 1: And it has the peanuts. It's kind of a hidden 289 00:15:00,080 --> 00:15:04,560 Speaker 1: and hidden ingredient. Palanquetta's those are all over in markets. 290 00:15:04,560 --> 00:15:07,280 Speaker 1: It's like a bar almost like a peanut brittle, and 291 00:15:07,360 --> 00:15:09,880 Speaker 1: that is a bar that has pre Hispanic roots. It's 292 00:15:09,920 --> 00:15:13,840 Speaker 1: peanuts bound together originally with a little bit of toasted 293 00:15:14,680 --> 00:15:18,320 Speaker 1: maize mixed with honey, and then that honey was replaced 294 00:15:18,320 --> 00:15:21,400 Speaker 1: with sugar bilong ceo during the colonial era. 295 00:15:21,640 --> 00:15:23,920 Speaker 4: But it's they're super popular all over. 296 00:15:24,760 --> 00:15:26,880 Speaker 2: Oh I do remember now that you're saying that I 297 00:15:26,880 --> 00:15:28,240 Speaker 2: have seen that, I have seen that. 298 00:15:28,320 --> 00:15:30,000 Speaker 3: Are there any beverages to. 299 00:15:32,320 --> 00:15:34,200 Speaker 4: Do you have the torito when you were in Venezuelan 300 00:15:34,240 --> 00:15:38,240 Speaker 4: in Veracruz? Did you have toto when you were in Veracruz. 301 00:15:38,640 --> 00:15:42,560 Speaker 1: It's a cane liquor like a nowadente liquor that's splendid 302 00:15:42,600 --> 00:15:43,640 Speaker 1: with evaporated milk. 303 00:15:43,920 --> 00:15:47,160 Speaker 4: Lying I did. Oh my god, I did have a dorito. 304 00:15:47,480 --> 00:15:50,000 Speaker 2: Oh my god, I have like yeah, it's like, uh, 305 00:15:50,080 --> 00:15:53,760 Speaker 2: it almost looks like a like kolua, Like it almost 306 00:15:53,760 --> 00:15:56,560 Speaker 2: looks like a coffee drink because it's like condensed milk 307 00:15:56,680 --> 00:16:01,520 Speaker 2: and peanut butter and and yes, I remember this, and 308 00:16:01,640 --> 00:16:03,200 Speaker 2: only in Beta Cruz do they have it. 309 00:16:03,520 --> 00:16:06,240 Speaker 1: I have never had it, but yeah, they're called Torito's 310 00:16:06,560 --> 00:16:10,280 Speaker 1: bulls because they were re invigorating for workers who drank it. 311 00:16:10,320 --> 00:16:12,880 Speaker 4: Did you like it? I did? 312 00:16:12,960 --> 00:16:16,080 Speaker 3: I wish it had more liquor. 313 00:16:19,320 --> 00:16:20,479 Speaker 4: Because that cane. 314 00:16:20,280 --> 00:16:25,320 Speaker 3: Liquor, the distilled cain liquor like isn't very strong. 315 00:16:25,480 --> 00:16:29,160 Speaker 2: And I'm like, okay, this beeds a shot of tequila's 316 00:16:29,320 --> 00:16:30,120 Speaker 2: so strong. 317 00:16:30,960 --> 00:16:33,080 Speaker 3: The flavor was good though, the flavor was good. 318 00:16:33,160 --> 00:16:35,360 Speaker 1: Okay, so you do like so you're you see your 319 00:16:35,400 --> 00:16:36,840 Speaker 1: You're you're being converted slowly. 320 00:16:36,880 --> 00:16:37,120 Speaker 4: Beta. 321 00:16:37,480 --> 00:16:39,000 Speaker 3: You know what I didn't realize. 322 00:16:39,040 --> 00:16:40,760 Speaker 2: I forgot it was in molt and I forgot it 323 00:16:40,800 --> 00:16:42,920 Speaker 2: was in salsa macha and I love those things. 324 00:16:43,160 --> 00:16:46,480 Speaker 1: And Massa bun, the massapan is we're more familiar with 325 00:16:46,520 --> 00:16:49,840 Speaker 1: the De la Rosa brand. They come wrap these little 326 00:16:49,880 --> 00:16:54,640 Speaker 1: circles that come wrapped in a little clear cellafene wrapper 327 00:16:54,640 --> 00:16:55,480 Speaker 1: with a little rose. 328 00:16:55,560 --> 00:16:59,160 Speaker 3: Yes, I love the rosa is the most popular one. 329 00:16:59,400 --> 00:17:03,240 Speaker 4: The spam Ish brought over their almond marzipan, and almonds 330 00:17:03,240 --> 00:17:06,480 Speaker 4: were so expansive that in the New World they started 331 00:17:06,480 --> 00:17:09,400 Speaker 4: making them with peanuts that was sort of familiar, and 332 00:17:09,440 --> 00:17:13,159 Speaker 4: then it became this very distinct Mexican version de la 333 00:17:13,280 --> 00:17:15,160 Speaker 4: rosa was the most popular. 334 00:17:15,960 --> 00:17:16,200 Speaker 3: Yeah. 335 00:17:16,240 --> 00:17:18,480 Speaker 2: But you know, it's funny that you said almonds, because 336 00:17:18,520 --> 00:17:21,000 Speaker 2: when I did searching for Spain, there are so many 337 00:17:21,040 --> 00:17:24,240 Speaker 2: recipes that they use almonds to thicken a sauce because 338 00:17:24,760 --> 00:17:28,080 Speaker 2: of the Moors and the Arabic influence, So almonds was 339 00:17:28,160 --> 00:17:32,960 Speaker 2: like the nut of choice in these ancient times. A 340 00:17:33,160 --> 00:17:37,280 Speaker 2: years do, I made a meatball dish that is super 341 00:17:37,320 --> 00:17:42,080 Speaker 2: Arabic in Andalusia with grounded almonds. 342 00:17:42,480 --> 00:17:49,680 Speaker 4: Oh, that sounds really good. 343 00:17:54,440 --> 00:17:57,880 Speaker 1: In the nineteen forties, a Japanese immigrant adapted mama kashi, 344 00:17:58,040 --> 00:18:01,240 Speaker 1: a Japanese confection of beans or nuts coated in a crunchy, 345 00:18:01,320 --> 00:18:04,960 Speaker 1: sweet or savory shell, to suit Mexican taste. 346 00:18:04,760 --> 00:18:08,360 Speaker 4: Creating Geka white. This kaponisis or Japanese peanuts. 347 00:18:09,160 --> 00:18:12,480 Speaker 1: So though these peanuts are inspired by a Japanese snack. 348 00:18:12,680 --> 00:18:15,760 Speaker 1: They have since become deeply rooted in Mexican culture and 349 00:18:15,760 --> 00:18:17,800 Speaker 1: its tradition of culinary fusion. 350 00:18:18,440 --> 00:18:20,080 Speaker 4: Let's talk about the Japanese peanuts. 351 00:18:20,160 --> 00:18:21,679 Speaker 3: Oh my god, Okay, so let me say this now. 352 00:18:21,760 --> 00:18:24,560 Speaker 2: So the only time I actually will eat peanuts that 353 00:18:25,000 --> 00:18:27,280 Speaker 2: it's not in something like I don't like to just 354 00:18:27,320 --> 00:18:30,240 Speaker 2: eat them by themselves, is these Japanese peanuts because they're 355 00:18:30,240 --> 00:18:33,240 Speaker 2: like coated in something. I don't know what they're coated, 356 00:18:33,320 --> 00:18:35,800 Speaker 2: but they're very popular in Mexico. And when I did 357 00:18:35,800 --> 00:18:39,440 Speaker 2: searching for Mexico, you know, there's a huge Japanese influence, 358 00:18:40,240 --> 00:18:41,639 Speaker 2: specifically in Mexico City. 359 00:18:41,760 --> 00:18:45,560 Speaker 1: It's so popular. They're crunchy, they're kind of slightly what's 360 00:18:45,560 --> 00:18:49,440 Speaker 1: sweet crunch on the outside, it's like a soy flavored 361 00:18:49,960 --> 00:18:54,240 Speaker 1: rice shell, and so they're super crunchy, they're a little 362 00:18:54,240 --> 00:18:56,800 Speaker 1: bit sweet, they're a little bit sour. And they were 363 00:18:56,800 --> 00:19:01,520 Speaker 1: created by a Japanese immigrant named yoshi Hei Nakatani who 364 00:19:01,600 --> 00:19:04,520 Speaker 1: settled in Mexico in their early nineteen thirties and married 365 00:19:04,520 --> 00:19:10,080 Speaker 1: a Mexican woman, Emma Arila, and he adapted this Japanese 366 00:19:10,119 --> 00:19:14,480 Speaker 1: snack called mamakashi to Mexican teaste in the nineteen forties 367 00:19:14,720 --> 00:19:17,960 Speaker 1: and they began selling it at the La Merced market 368 00:19:17,960 --> 00:19:21,359 Speaker 1: in Mexico City, packaged in these small paper bags under 369 00:19:21,359 --> 00:19:23,720 Speaker 1: the name me Bon and that people started calling them 370 00:19:23,800 --> 00:19:28,320 Speaker 1: got what Joris Japanese peanuts. 371 00:19:27,359 --> 00:19:31,159 Speaker 4: And it became this the shell was just addictive. 372 00:19:31,800 --> 00:19:34,040 Speaker 1: And then he founded his own company in the nineteen 373 00:19:34,040 --> 00:19:36,560 Speaker 1: fifties because there were so many knockoffs, and now they're 374 00:19:36,600 --> 00:19:37,800 Speaker 1: all over Latin America. 375 00:19:37,920 --> 00:19:40,520 Speaker 4: Like they're so they're so popular. 376 00:19:40,800 --> 00:19:44,600 Speaker 2: I think people think they're Mexican even though they're called, 377 00:19:45,760 --> 00:19:49,240 Speaker 2: you know, Japanese peanuts. It's like people they're so linked 378 00:19:49,240 --> 00:19:51,960 Speaker 2: to Latin America and Mexican food totally. 379 00:19:52,119 --> 00:19:54,200 Speaker 3: Immigrants make everything taste better. 380 00:19:54,600 --> 00:19:57,120 Speaker 4: Right, always, always, always. 381 00:19:57,480 --> 00:19:59,919 Speaker 2: But you know, it's so funny because the peanut now, 382 00:20:00,240 --> 00:20:02,720 Speaker 2: right now that you've reminded me about all these things 383 00:20:02,760 --> 00:20:06,000 Speaker 2: that use peanuts and have peanuts in Mexico, peanut butter 384 00:20:06,640 --> 00:20:08,560 Speaker 2: is not that famous in Mexico. 385 00:20:09,040 --> 00:20:10,960 Speaker 3: We can't talk peanuts without talking peanut butter. 386 00:20:12,160 --> 00:20:14,040 Speaker 1: That's true, but it's not really. It didn't really become 387 00:20:14,080 --> 00:20:17,480 Speaker 1: popular in Latin America until the twentieth century. But even 388 00:20:17,520 --> 00:20:20,200 Speaker 1: though peanuts have been ground into a paste for thousands 389 00:20:20,200 --> 00:20:23,840 Speaker 1: of years the ground. The modern concept of peanut butter 390 00:20:23,880 --> 00:20:28,280 Speaker 1: as a spread was created by a kind of a 391 00:20:28,400 --> 00:20:30,840 Speaker 1: nut job in the US, a man named, Oh God, 392 00:20:30,920 --> 00:20:34,160 Speaker 1: don't tell me, John Harvey Kellogg Kellogg. 393 00:20:34,400 --> 00:20:37,480 Speaker 3: Wasn't he a doctor quote unquote doctor Kellogg? Yep? 394 00:20:37,800 --> 00:20:41,160 Speaker 2: He was that that guy ke that guy. That guy 395 00:20:41,440 --> 00:20:45,440 Speaker 2: made the spread. This is all starting to make sense. 396 00:20:48,520 --> 00:20:55,240 Speaker 2: So wasn't it until the twentieth century interesting? When the 397 00:20:55,280 --> 00:20:57,560 Speaker 2: peanut hit the road and made it to the US, 398 00:20:58,000 --> 00:21:02,000 Speaker 2: they were dismissed as poor people food or animal fodder. 399 00:21:02,400 --> 00:21:02,680 Speaker 3: Yep. 400 00:21:02,840 --> 00:21:06,000 Speaker 1: The Civil War in eighteen sixty one began to boost 401 00:21:06,160 --> 00:21:10,560 Speaker 1: peanut consumption because soldiers on both sides relied on them 402 00:21:10,560 --> 00:21:11,199 Speaker 1: for energy. 403 00:21:11,640 --> 00:21:16,679 Speaker 2: And the eighteen eighties streetcart vendors traveling circuses, we're offering 404 00:21:16,680 --> 00:21:20,720 Speaker 2: hot roast of peanuts to fair goers and audiences across America. 405 00:21:20,880 --> 00:21:25,280 Speaker 2: And then there's the nutjob, John Harvey Kellogg on Part 406 00:21:25,359 --> 00:21:26,800 Speaker 2: two of Peanuts. 407 00:21:27,040 --> 00:21:29,360 Speaker 1: So yes, And next week we're diving into peanut butter 408 00:21:29,359 --> 00:21:32,080 Speaker 1: and chocolate, the peanut butter and jelly sandwich, and so 409 00:21:32,200 --> 00:21:32,640 Speaker 1: much more. 410 00:21:33,080 --> 00:21:36,360 Speaker 2: Our journey continues next week with the peanut who knows 411 00:21:36,359 --> 00:21:38,760 Speaker 2: such a tiny ingredient could have such an impact on 412 00:21:38,800 --> 00:21:39,160 Speaker 2: the world. 413 00:21:39,440 --> 00:21:41,400 Speaker 3: We love hearing from you leave us a message. 414 00:21:43,320 --> 00:21:46,480 Speaker 2: Hungary for History is a Hyphene media production in partnership 415 00:21:46,480 --> 00:21:48,920 Speaker 2: with Iheart's Michael Bura podcast network. 416 00:21:49,040 --> 00:21:51,920 Speaker 1: For more of your favorite shows, visit the iHeartRadio app, 417 00:21:52,000 --> 00:21:56,280 Speaker 1: Apple Podcasts, or wherever you get your podcasts.