This spicy version of the favorite sandwich spread is perfect for topping crackers, toast, or celery sticks, or for mixing into pasta to make peanut-butter noodles (just be sure to thin it with a little of the pasta cooking water first).
kitchen gear
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Measuring cup
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Measuring spoons
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Food processor or blender (adult needed)
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Rubber spatula, or spoon
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Clean jar with tight-fitting lid
Ingredients
- 2 cups shelled roasted peanuts
- 2 to 4 tablespoons coconut or vegetable oil
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon paprika
Instructions
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Put the nuts in the bowl of the food processor fitted with a steel blade or in a blender and process until the nuts are ground to dust.
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Add 2 tablespoons oil and process until the mixture is smooth and creamy, about 1 minute. Add more oil if the mixture is not as smooth as you like.
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Add the remaining ingredients and process until combined. Use the spatula to scrape down the sides of the bowl and process again.
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Scrape the spread into the jar, screw on the lid, and refrigerate up to 2 weeks.
Notes
WHERE IN THE WORLD?
This recipe comes from Haiti, where they speak Haitian Creole. Mamba is the Haitian Creole word for peanut butter.
DID YOU KNOW?
Paprika is a spice made from a particular kind of red pepper that’s been dried and ground. Sweet paprika is associated with Hungarian cooking, while smoked paprika — made from peppers that have been dried over a fire — has a smoky flavor and is used in many Spanish dishes.
