One of the traditional snacks that can be found gracing almost any kitchen table in Haiti is freshly made cassava (yucca) flatbread slathered with spicy peanut butter. This filling combination is commonly referred to on the island as wayal or “the Royal”. Although the reason behind the name is unknown, it is most fitting for such a favored classic! Most of us recognize peanut butter in the States or in Canada as a salted sometimes sweetened condiment. In Haiti, the peanut butter is made with hot chili peppers, giving it that hot and spicy flavor we all love! Known among Haitians as mamba, it is said that its origins lie within the Congolese word muamba which means peanut. Since the word can be traced to its African roots, it is highly plausible that this recipe was also brought over from the motherland.
- 2 cups of roasted peanuts
- 1/2 of a scotch bonnet pepper
- 1 tsp salt
- 3/4 – 1 cup of peanut oil (add more for a creamier consistency)
- cassava flatbread (can be purchased at your local West-Indian market)
- Pour the peanuts into a high-speed blender. Add the peanut oil.
- Allow the mixture to fully purée. Continue to add more peanut oil until you have achieved the desired texture.
- Spread onto your flatbread and enjoy (preferably with some jus de chadèque, or grapefruit juice)!