Peanut Butter and Meat: Recipe from Mozambique

Eben van Tonder
29 April 2024

Table of Contents

Introduction

I encountered the incorporation of peanuts and peanut cake into meat dishes across Africa in particular in West Africa where it is associated with suya (suja) and kilishi. I was so impressed with the approach that I formulated my version called Nutri-Coat which I discuss in Nutri-Coat: A Modern Twist on Kilishi and Suja – Bridging Traditional and Contemporary Nutrition. My cousin, Marius Kok called me a minute ago and gave me a remarkable recipe from Mozambique which has all the hallmarks of the well-known practice I encountered across Africa of the marriage of groundnuts or peanuts and meat. In this short article, I consider some of the mechanisms and chemistry at work.

The Recipe

Marius Kok, my cousin, farming in Mozambique, called me and gave me the following local recipe for creating a spread for bread or a marinade to tenderise meat.

- Four large spoonfull of peanut butter
- Add warm water till its runny
- One large spoonfull of mayonaise
- Boil it and add lemon juice to taste

Spread over bread or use it as a marianaide for meat

Possible Mechanisms and Chemistry

Here are some of the chemistry at work in this formulation.

Physical Tenderization: Peanut meal, when used as part of a marinade or rub, can help tenderize meat mechanically. The small granules of the meal can create tiny abrasions in the meat’s surface, which helps break down some of the tougher muscle fibres and allows the meat to retain moisture during cooking better.
Moisture Retention: Peanut meal can help lock moisture into the meat. When meat is cooked, it tends to lose moisture, which can make it tough. Incorporating peanut meal, which has fat content, helps to create a barrier that can reduce moisture loss during cooking. This results in juicier, more tender meat.
Fat Content: Peanuts are high in natural oils, which can help coat the fibres of the meat, reducing the contractile force of the muscles during cooking. This fat can also carry heat more evenly into the meat, ensuring that it cooks more gently and evenly, which can prevent toughening.
Enzymatic Activity: Although peanuts do not contain the same type of proteolytic (protein-breaking) enzymes found in fruits like pineapple or papaya (which contain bromelain and papain, respectively), they can still aid in tenderizing through their fat content and the mechanical action of the meal.
Flavour and Chemistry: Peanut meal can also help to buffer the direct heat that reaches the meat, reducing the likelihood of harsh cooking gradients within the meat structure. Moreover, the sugars and proteins in peanut meal can interact under heat (Maillard reaction) to form new flavour compounds that enhance the overall taste of the meat, contributing indirectly to a perception of tenderness due to improved moisture and flavour profiles.

The tenderising effect in the context of marinades and rubs, particularly for grilling or roasting meat is fascinating.

In Nigeria, I have seen that groundnut cake, akin to peanut butter is rubbed vigorously into the meat pieces. The vigour is such that I was at first taken aback when I saw it being done. If you think about it, one realises that this action helps to utilize the abrasive texture of the ground peanuts to effectively break down some of the muscle fibres and connective tissues on the surface of the meat. Here are a few steps to consider when using peanut meal as a tenderizer:

Mixing the Marinade or Rub: Combine the peanut meal with other marinade or rub ingredients, such as oils, herbs, and spices. The oil helps the peanut meal adhere to the meat and also aids in transferring the flavours into the meat.
Applying the Mixture: Liberally apply the peanut meal mixture to the surface of the meat. Make sure to cover all areas thoroughly.
Rubbing the Meat: Use your hands to rub the mixture into the meat aggressively. This action not only helps the flavours penetrate but also uses the coarse texture of the peanut meal to mechanically tenderize the meat. Ensure to press firmly and massage the mixture into any cuts or thicker parts of the meat.
Letting it Marinate: After applying and rubbing in the peanut meal, allow the meat to marinate for several hours, or even overnight, in the refrigerator. This step is crucial as it gives time for the mechanical action to work on the meat fibres and for the flavours to infuse deeply.
Cooking: Cook the meat as desired. The slow-cooking methods like roasting or grilling are particularly effective after using a mechanical tenderization method, as they allow the meat to become tender and flavorful.

Conclusion

There is something here to look deep into. The tenderising effect of groundnut cake is something I missed. Instead, I focussed on the drying effect of the dietary fibres. The insulation from fire and possibly shielding it from deamination of amino acids within the context of nitrosamines is of huge interest.