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).
Food processor or blender (adult needed)
Rubber spatula, or spoon
Clean jar with tight-fitting lid
- 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
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.
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.
Add the remaining ingredients and process until combined. Use the spatula to scrape down the sides of the bowl and process again.
Scrape the spread into the jar, screw on the lid, and refrigerate up to 2 weeks.
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.