It always blows my mind when I remember that tomatoes, potatoes and cacao are New World crops and did not make their way to Europe until after the Spanish colonization of the Americas. How iconic is the potato in Ireland? Think about what Italian cuisine has done with the tomato. Can you imagine a more luxurious bar of chocolate than those manufactured by the Swiss? Europe took a hold of these news fruits (and tubers) from the New World and made them their own. Added their cultural touch and created dishes and treats we can't imagine living without today. It's very interesting the way the same foods are utilized by different cultures.
And that leads me to pumpkins, peanuts and corn. All very notably New World crops. Most surprising to me, though, is the peanut. Yes, the peanut. Can you imagine anything more American? I mean, except apple pie? If you say baseball, I will remind you that peanuts are a staple snack at baseball games. What about peanut butter and PB&J sandwiches? So, where do you suppose the peanut originates? Why, in Paraguay, of course! And yet Paraguayans look at you weird when you extoll the virtues of peanut butter. So what's the deal? This is the peanut's home turf and people aren't consuming peanut butter by the spoonful?
However it made it's way to the U.S., the peanut was initially used as a feed crop for livestock and eventually exploded onto the scene when George Washington Carver (you should look him up; he's really interesting) developed over a hundred recipes and uses for the peanut, but I'm going to go ahead and say peanut butter is the best one. Here in Paraguay, the peanut is consumed most often in two ways: 1.) as a garnish (crushed and toasted), and 2.) mixed with miel negra (think a sweeter, less viscous molasses) to form a sweet treat known as dulce de maní. As a garnish, peanuts are often used at breakfast time, sprinkled into cocido (a traditional drink made from yerba mate and sugar). Dulce de maní is somewhat like peanut brittle, but with a much softer texture and honey-like flavor.
As a non-allergic American, I love peanuts in a fierce way. I was very intrigued by the idea of having a big container of crushed, toasted peanuts around the house. I wanted to get a little more creative than just tossing it in my cocido. I decided it would go great in my mom's peanut butter chicken recipe, in peanut butter cookies and also mixed with honey and cinnamon as a fun substitute for maple syrup. Oh, and it also goes great in oatmeal (with cinnamon and sugar, of course).
|Homemade pancakes with a honey, cinnamon, crushed/toasted peanut topping.|
I don't have too much to say on the topic of Paraguayan pumpkins except that they are much more like giant squashes (yes, pumpkins are a type of squash) than the round orange fellas that we give faces to on Halloween. Despite the difference in appearance, the smell is the same. The seeds are smaller and darker, but make for a delicious snack just the same (the idea of toasting and snacking on pumpkin seeds was particularly strange to my new Paraguayan family). Since I couldn't find any cans of pumpkin puree in the Paraguayan supermarkets, I had to make some myself, which is easy, but time-consuming. Gut it, cut it up, stick it in the oven, puree it. Then it goes into my favorite recipe for pumpkin bread, which everyone loves.
Lastly, corn. The odd one out. Just kidding. Peanuts are kind of the odd one out here. Pumpkins (squash) likely originate in North America, and corn (maize) in Mesoamerica. Beans, corn, and squash make up a powerful and wholesome trio called the Three Sisters, once cultivated by indigenous North Americans. Contrary to the peanut story, Americans tend to be purists about corn. We like sweet, mature corn -- crunchy and juicy-- and we tend to like it on the cob, or in a heap on our plate next to other food items. In Paraguay, corn is a bit more versatile. In the first place, they prefer something they call choclo, which is younger corn, rendering it softer and chewier. They put it in salads, on pizza (for shame!) and in one of their most beloved traditional dishes, chipa guazú, a type of moist cornbread which typically includes choclo, onion, cheese, milk, and eggs.
|Gringaguaya fusion: Asado (grilled meat) with biscuits and rice with green pepper and choclo.|
I absolutely love learning the histories and uses of different foods and coming up with what I call gringaguaya fusion plates. I can't wait to discover the next interesting combination!