Serves 8
30 min
Mamba (Spicy Haitian Peanut Butter)
Recipe GLPRae83aa495fb2eb
A bold and fiery Caribbean spread featuring roasted peanuts ground into a rich butter infused with cayenne, smoked paprika, and brown sugar. This Haitian staple delivers a perfect balance of heat, depth, and subtle sweetness with every spoonful.
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Ingredients
1 pound Shelled raw peanuts
1⅓ tablespoon Coconut oil
2 teaspoon Ground cayenne
1½ teaspoon Smoked paprika
1 teaspoon Kosher salt
2 tablespoon Brown sugar
Directions
Preheat your oven to 350°F. Spread the raw peanuts in a single layer on a baking sheet and roast for 10–12 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully to avoid burning. Allow the peanuts to cool for 5 minutes.
Transfer the still-warm roasted peanuts to a food processor. Pulse and process for 5–7 minutes, scraping down the sides as needed. The peanuts will first break into small pieces, then clump together as the natural oils are released. Continue processing until a creamy, smooth peanut butter forms.
Add the coconut oil to the peanut butter in the food processor and blend until fully incorporated and the mixture becomes glossy and smooth.
Add the cayenne, smoked paprika, and kosher salt to the processor and mix thoroughly for 1–2 minutes until the spices are evenly distributed throughout the peanut butter.
Add the brown sugar and process for another 30–45 seconds until the sugar is completely blended into the mixture with no visible granules remaining.
Transfer the finished mamba to a clean jar or container. The spread will continue to thicken slightly as it cools. Store in an airtight container at room temperature for up to two weeks, or refrigerate for extended shelf life.
