Playing with Fire: Mamba!

summary: Scotch bonnet chillies, peanut butter; how to Mamba; (click on image(s) for larger views and more photos)

Not long ago, our niece told us about the mamba she had tasted in Haiti. Mamba?? “What’s that?” you ask. Well, I’ll tell you. It’s peanut butter that is laced with Habanero chillies. And maybe (but we’re not sure) some sugar too.

scotch bonnet The other day, we went to a supermarket we don’t normally go to. A supermarket in a neighbourhood with lots of Jamaican and East Indian residents and restaurants.

As we were waiting at the checkout stand, I saw a giant display of stunningly beautiful Scotch Bonnet chillies. A few were light green but most were a brilliant fire engine red. Naturally, I had to race over to get a couple.

Now, I know that we could make our own peanut butter by grinding roasted peanuts. But we’re lazy. Instead, we always buy the President’s “just peanuts” peanut butter. And then we add salt. Because we like salted peanut butter. (Why on earth does the president refuse to make salted peanut butter unless he has added sugar, dextrose, corn syrup, etc. as well?)

mamba Anyway… T put some of the salted “just peanuts” peanut butter into a small jam jar. And added half a finely chopped Scotch Bonnet pepper. And after a brief friendly argument no sugar was added. We each tasted the peanut butter on a cracker. T sprinkled sugar on his.

we: Hmmm… not bad

he: Can you taste the chili though?

me: Only just.

he: I’ll add the other half [chop chop chop... stir stir stir] Now, what do you think?

me: Hmmm, I’m really surprised. It’s not that h… [gasp] Whoa! I can taste it now!

he: Yup. I think it needs more sugar. [sprinkles on sugar]

me: [gasping - hot hot] I think you might be right… [drizzles on honey]

Mmm! Yes! That’s really pretty good. And amazingly, when the honey is added, it’s suddenly not too hot.

I can see why Haitians like mamba. Now excuse me while I go and spread some on a few more crackers




This entry was posted in food & drink, spicy on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your responses and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed on this site, nor will it ever be shared.

"Moderation" is in use. It may take a little time before your response appears. Responses containing unsolicited advertising will be deleted as spam (which means any subsequent attempts will be automatically relegated to the spam section and unlikely to be retrieved). For further information, please read the Discussion Policy.

Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the field for your website URL has been removed. For more information about what can (or cannot) be included, please read the Discussion Policy.