The Hidden Table · 2026-09-09
Peanuts
Peanuts are the edible seeds of a legume, although cooks group them with nuts. Roasting develops a warm aroma and a brittle bite; grinding releases their oil into a thick paste.
Caribbean uses
In the Dominican Republic, peanuts appear in dulce de maní and savory mambá served with casabe. Chopped roasted peanuts can also finish a contemporary vegetable dish; that is a menu suggestion, not a claim of a traditional recipe.
Preparation and storage
Choose shelled, unsalted roasted peanuts for the recipe below. Store airtight in a cool place and discard rancid or moldy nuts. Peanuts are an allergen: disclose them and prevent cross-contact.
Recipe
Peanuts: lime-roasted snack
4 small portions
Ingredients
- 160 g Peanuts — shelled, roasted, unsalted
- 5 ml neutral oil
- 1 g finely grated lime zest
- 1 g fine salt
Method
- Warm the peanuts with the oil in a pan over medium-low heat for 2–3 minutes, stirring.
- Remove from the heat and toss with zest and salt.
- Cool before serving in small bowls; label the peanut allergen.
At the table
Their toasted crunch gives a soft dish a lively finish without needing a large portion.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.