About a month ago I was chatting up with my (paternal) grand-mother- who now lives in Brooklyn with my aunt- about the food traditions that she instealed in us growing up in Carrefour. One of the sweets that she used to make is called
mamba- the Haitian peanut butter that she would make in her open backyard along with my all-time favorite
confiture:
konfitu gwayave, guava jam.
Que c'est bon!
In her storytelling-like manner, my
grann explained the very details of her
mamba recipe for me to try in my kitchen in France. I was lucky enough to find the main ingredient, raw (red & pink) peanuts at my local Indian Food Store a few blocks from my neigbourhood. Here's a sneak peak...
About a month ago I was chatting up with my (paternal) grand-mother- who now lives in Brooklyn with my aunt- about the food traditions that she instealed in us growing up in Carrefour. One of the sweets that she used to make is called mamba- the Haitian peanut butter that she would make in her open backyard along with my all-time favorite confiture: konfitu gwayave, guava jam. Que c'est bon!
In her storytelling-like manner, my grann explained the very details of her mamba recipe for me to try in my kitchen in France. I was lucky enough to find the main ingredient, raw (red & pink) peanuts at my local Indian Food Store a few blocks from my neigbourhood. Here's a sneak peak...
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