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Plant introductions into the United States has a long and storied history. Volumes could certainly be written about the multitude of plants as they traversed the globe throughout the ages eventually finding their way here.
When I first started thinking about plants that came into the United States from Africa, I immediately thought of peanuts. Maybe it’s because of my Nigerian friends who taught me how to make peanut butter chicken. That was my first experience cooking with peanut butter –I’ll share that recipe at the end of this article. I was surprised to learn that not only did peanuts originate in South America, but peanut butter has been around since Mayan times.
Cowpeas originated in Africa, but they are more widely known as black eyed peas, probably because of the white spot surrounded by a black spot on the white bean. Many people do not like the flavor of black eyed peas, and some people suggest adding bacon or a ham bone in the cooking pot to improve the flavor. However, a jalapeno pepper in the pot works well, too.
All accounts agree that the watermelon originated in Africa, where vast expanses of them have been observed growing wild. Local people have long used them as a source of water in desert areas. Watermelon grows on sandy soil and thrives in very hot temperatures. Evidence exists of their cultivation in other areas of the world for thousands of years. One report states that watermelon was brought to America by early European colonists, whereas another source claims they were brought along on ships involved in the slave trade. Maybe both are true. Another report mentions a Russian alcoholic beverage made from watermelon.
Gumbo would not be gumbo without okra, but okra can be cooked other ways, too. Such as dipped in cornmeal and fried. Wild forms of okra can be found in the area of its origin: Ethiopia and the upper Nile region. The pods must be harvested when very young and still tender: after about 5 days or so they become increasingly woody and don’t cook very well. Many people object to the slimy nature of the pods when cooked, but they make a great addition to soups and stews, where that feature isn’t so noticeable. I know one person who eats them green as she harvests them!
Now that you’ve stuck with me this far, here’s that peanut butter chicken recipe I promised, complete with my own secret ingredient: Chop an onion and 3 cloves of garlic and sauté them in cooking oil till translucent. Add bite-sized pieces of chicken and cook for 3 minutes on medium heat. Add 2 ounces of sweet vermouth and simmer for 2 minutes, then add 2 chopped tomatoes, 1 tablespoon of tomato paste, and 1 chopped bell pepper or two chile peppers, simmer for 15 minutes and add basil, oregano, and parsley, salt and black pepper to taste. Simmer 10 more minutes and stir in 2 tablespoons of peanut butter. Serve over freshly cooked white rice. Bon Apetit!
