NAFI'S
Healthy foods
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Nafissatou Camara: Posted on Sunday, February 24, 2013 3:37 PM
 WILLIAMS - SONOMA ARTISANS' MARKET NEW YORK CITY
We are so proud and thankful to share with you this event: March 2nd Williams- Sonoma store on Columbus circle in NYC at the Time Warner building, will host another Artisans' Market. NAFI'S will be there with her Hot Peppers Condiments & Original Sauces!..We want you to come by and try our products as well as the other wonderful Artisans gourmet food makers we will be sharing this great event with. Check the list, and bring your friends!..
The following week, March 9th, NAFI'S will be back at the 59th street Williams-Sonoma's store, for another Artisans' Market.... We value your presence and support!...
NAFISSATOU:) |
Hot sauces, all natural Habaneros pepper condiment, Mango/Tamarind Hot sauce, Peanut Hot Sauce, spicy condiments, Healthy foods, African traditions, Capsaicin, lemon grass, Natural Peanut butter, senegalese food, Senegalese traditions, International finds, New York City, Artisan food, gourmet hand made, local foods
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Nafissatou: Posted on Saturday, February 16, 2013 10:21 PM
WILLIAMS SONOMA Cooking Demo on February 16th 2013
Dear friends and customers,
 I just want to share with you a wonderful experience I had today doing a cooking demo in the great in store kitchen at the Williams Sonoma on 59th street between Park avenue and Lexington avenue in Manhattan. I was invited to cook there by Susan, the store manager, who had welcomed me in January of this year for their "Artisan market". My business is a proud member of the " Hot Bread Kitchen Incubator" in East Harlem and the Initial connection with William Sonoma was made through there amazing program. I am very thankful for this great opportunity.
  I was there today with my oldest daughter: Bintou, who is an amazing chef and was a tremendous help in the whole process. I was cooking my version of Couscous. I used my Cumin condiment to make the meat balls, but also the sauce in which the vegetables were cooked, and the couscous itself. By incorporating NAFI'S Cumin to the different elements of my recipe, I wanted to show the versatility of my product, and how a small amount can bring delightful flavors to many aspects of the cooking process. I will post the recipe of my Couscous on the website very soon, so I can share the experience and the food with you too!... I was really delighted by the public response and I only wish I had more pictures. But it is hard to cook, talk to the customers and take pictures, all at once!...
So, a big Thank you to Susan at Williams Sonoma, and her great team of people (Marvin was a gem!..) and to Sandra and the HBK family for all their efforts and precious support.
We will be back at Williams Sonoma on March 9th 2013 for another Artisan market, and on March 2nd 2013 we will be at another Williams Sonoma store at Columbus circle in the Time Warner building for their Artisan market.
 Mark the dates on your calendar!... and please, join us to discover our unforgettable, all natural, spicy condiments and original Sauces. Our new 100%natural Sauces were a hit there too: our "Spicy African Peanut Sauce" and our " Coconut Curry Sauce with Yams". Much milder, ready to use on Chicken or fish, to be served over rice, or veggies.
They are a great addition to your pantry and will open a new world of flavors to your dinner table. They will be added to our web store very soon.
Thank you for stopping by and, if you are in NYC, do not hesitate to come and meet us. We will be delighted!....
NAFISSATOU |
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Nafissatou: Posted on Friday, January 18, 2013 12:22 PM
 Let's Talk about Sunday's Green Flea market on Columbus avenue and 77th street in New York City!...Open every Sunday rain or shine from 10am to 6pm.  This is a must see for all New Yorkers and all who love NYC!.. This place is a perfect reflection of the city: Colorful, creative, strong, tough and warm all at once! there is no place like it !..Not just because I sell my products there, but because, this is a little planet of its own in the city full of amazing finds, from antiques to collectibles, AND wonderful people. I am so proud to be part of it!!!. You will find vintage and new clothes, gorgeous jewelry by talented designers. Art, craft and Interior design Items by amazing artists are guaranteed to delight you. NAFI'S Hot pepper Condiments, Sauces and Spicy foods of course:)..., but also other great foods from the world and warmth and Characters, of course. Not a dull moment there!!!. Even the cold weather does not manage to take us down.! There is also a large inside space with a lot of antiques and collectibles and some outdoor vendors set up inside when the weather is too bad. The large heated space there allows for more comfortable browsing when the weather is at its worst. Stop by Sunday and you will be inspired!..I PROMISE..
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Nafissatou Camara: Posted on Wednesday, November 28, 2012 2:31 AM
 THE CUISINE OF SENEGAL is unique, very flavorful and rich in colors and spices. It is composed of an extremely rich and interesting variety of dishes very well appreciated all over Africa and abroad.
 Senegal's distinctive ethnic groups, have their own cuisine and eating habits, influenced by the proximity of the ocean, or at the contrary by the the tradition of nomadism and cattle raising. Rice and Millet are the cereals of choice. Millet being more affordable for many in the poorest regions, is found in many traditional Senegalese dishes, from breakfast to dinner, and indispensable in traditional naming ceremonies or other religious festivities. Islam and Arab cultures which first penetrated the region in the 11th century, as well as the Portuguese and the French, who held the country as a colony until 1960 impacted the already rich traditional recipes with new ingredients.
 Senegalese creativity is well known, and women have taken immense pride in creating their dishes, as well as enhancing the traditional heritage with elements from other cultures. The Senegalese"Teranga" or hospitality, is a very important aspect of the Senegalese tradition of sharing food and cooking for your hosts, and it is very rude for a guest to refuse food, or refuse to share a meal.  People take enormous pride in their welcoming tradition and go to great length in order to fulfill what is seen as a responsibility toward their guests, or even an unannounced visitor. All are welcome to eat, even in the poorest household. It is a given that food is a blessing from God, and is here to be shared. There is always "a share for the stranger".
As Senegalese people often migrated all over the world, they brought
Senegalese cuisine to many cities in the world where their communities have settled.  The popularity of Senegalese cuisine has
been growing rapidly.
Because Senegal borders the Atlantic Ocean,
fish is an important staple. Chicken, lamb, peas, eggs, and beef are
also used in Senegalese cooking, but never pork, due to the nation’s
largely Muslim population. Meat has to be Halal, ( the animal has to be slaughtered humanely, according to Islamic laws.) Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas
and various vegetables and roots, are also incorporated into many recipes. Peanut butter is also a staple ingredient of Senegalese cuisine. It is locally hand made. It used in the very popular "Mafe"and also in sauces served with millet couscous, etc. Peanuts are everywhere to be enjoyed, in all kind of ways, meals or snacks. When I think of Senegal, the smell that come to my mind are that of peanuts, Thieboudiene,(it is the smell in the street of Senegal, late mornings, around lunchtime) mangoes,in full season,( when the mango trees are heavy with fruits) and of course the ocean.... Meats, fish and vegetables are typically stewed with herbs, spices and vegetables,
and served over rice or couscous or simply eaten with bread. Or, in the case of the national dish" THIEBOUDIENE" the rice is cooked in the sauce, where fish has been stuffed with parsley,garlic & pepper, then stewed with tomato paste and vegetables. (It really is much more complicated than that, but that will be the subject of another blog entry!!...)
 Smoked and dried shell fish are commonly used as flavor enhancers. Whenever you go to Senegal(I know you will!!...), you might have to pick a beach where fish is not being dried in large quantities,the smell being quite strong. This small industry represent a very valuable source of income to many families. Usually, the men are fishermen and the women dry fish for trade.
Dried Murex, or "YET" is the most popular, it is commonly added to the preparation of many traditional dishes like the Thieboudien, and SoupoKandie. It is dried on the beach, and its ferm flesh has a quite foul strong odor and taste, but, used as a condiment, gives a amazing taste to most fish based dishes. It is sliced in small pieces and fried with the onions at the beginning of the cooking process, and simmered with the sauces.
 " NETETOU", is a condiment also indispensable to most Senegalese cook, it is made from NERE(a leguminous tree) seeds, which after a lengthy preparation are made into a fermented condiment, that are of economic importance and form a major ingredient in African cooking in general. It has a strong aroma and is used to strengthen the flavor of sauces that accompany rice and sorghum dishes. TAMARIND grows locally in abundance, and is also very commonly used as a condiment, and enjoyed for its tart flavor. "BISSAP"( hibiscus), both the fresh leaves and the dried flowers is another very important ingredient in the food as well as drinks.
  Fish is sold at typical outdoors market, but also on many beaches. Even in Dakar, the country's capital. People wait for the fishermen to comeback with their beautiful "pirogues". Their wives usually set up the fish on the sand and it is of course the best place to buy it!.. "Grouper" is an all time favorite: it is an enormous white meat fish, that makes the best "Thieboudiene". Not all the households can afford it, and many have to settle for smaller fish, like sea bass, or blue fish, for instance. A great variety is available for all kind of delicious dishes.
Here is a small list of the main dishes served in a Senegalese household.
 Thiéboudienne or Ceebu jën flavorsome marinated and stuffed white fish cooked with tomato paste and a variety of vegetables, the national dish of Senegal. there is a version without tomato paste, with "netetou" and "bissap". It is as delicious as it is beautiful, and its aroma is out of this world!.... Maffe Chicken, lamb, or beef is cooked with vegetables in a tomato and peanut butter sauce. depending on the area, it can be cooked with okras (Maffe Kandie) or spinach. Yassa. Chicken or fish marinated in lemon juice and onions, and cooked with mustard and black pepper. Sometimes olives are added. Served with white rice. SoupoKandie: Okra stew with palm oil, fish, or meat. served with white rice. Thiere Millet couscous, with a vegetable stew, or a vegetable peanut sauce. Stuffed fish with sweet potatoes. Thiou Vegetable stew in tomato sauce, served with white rice. Thiou Carry: Vegetable Curry sauce with beef or lamb served with rice. Dibi. Spicy Grilled meat served with onions. Lakh rolled millet-balls served with yogurt and raisins or other fruits. It is the traditional offering for naming ceremonies, but it is also an affordable dinner or breakfast, in many families. Thiacri: a couscous based dish served mixed with yogurt.
  Women usually buy their ingredients daily from outdoors markets. Little girls always play an active role in the process. They learn at an early age to go to the market, and learn how to make good choices, and pick the right ingredients. Fish and meat are sometimes frozen in more middle class households, as People sometimes sacrifice a whole sheep for religious purposes. Most of the meat is the shared with the poor, and the rest is frozen, for the family consumption. The most commonly used oil, is peanut oil, but palm oil is used for many traditional dishes.
  Snacks can be readily found in the street, or at the market. Peanuts, cooked in sand, or raw. Peanut brittles, Grilled corn, and beignets, as well as Fatayas or Pastels,(little fish or meat patties served with a spicy tomato sauce), are the snacks of choice.
  Fresh juices are made from Tamarind, B issap (dried Hibiscus flowers iced tea), fresh G inger, Bouye ( Baobab seeds) and Ditakh(a fruit the shape of an egg with a large pit coated with a tart powdery green pulp) The outside shell of the Ditakh is brown and must be broken. The Ditakh is very rich in vitamin C. Its flesh is diluted in water and sweetened to make a delicious drink. Most of theses fruit drinks are also sold by street vendors.
Wherever people have access to freezers, The pulp is also used, sweetened and flavored with vanilla and orange flower extract to make very popular ice creams, packaged in small plastic bags.
Traditionally, Senegalese families eat together usually on the floor, covered with a mat, reserved to that effect, around a large bowl, where the food is beautifully presented. People gather slowly around the bowl. They eat with there bare right hand or with a spoon. Meals are sacred moment, where people share their blessings and it must be treated with respect.There are a lot of rules around this seemingly simple event:  Each person only eats from the space exactly in front of them( no wandering around the bowl for the best piece of fish!!..:). The Lady head of the household will make sure you have enough of every element of the dish, and will cut pieces of meat or fish, and deposit it in front of you. She will also make sure her husband has the best share. She or her daughters will place one tip of her finger on the bowl to prevent it from sliding.  It is forbidden, even for lefties to eat with their left hand. There is of course a special technique to eating rice with your hands, that I will not describe here. A short blessing is pronounced before the meal starts, by each of the guests. "Bismillahi"( to the grace of God) When done eating, the guest will get up as silently & respectfully as possible. The women sometimes stay last, and often feed their babies or toddlers sitting on their lap or in front of them. Some household still follow the tradition where men and women eat separately. Women then eat with their youngest children, and men with their male young & teen age children.
 Senegalese food is reasonably spicy, most dishes incorporate at the end of the cooking process, a small amount of Scotch-bonnets or Habanero peppers, whole, in their sauces. The peppers are put in the bowl. The guest will then tap it on his food, in front of him, as needed. Some household would also prepare a special hot sauce served on the side of the bowl, when requested. The fresh fruit drinks mentioned above, are often reserved to special occasions. Typically, water is served at the end of the meal. Dessert is not traditionally part of a Senegalese meal. Meanwhile, certain middle class households offer fresh fruits for desserts: mangoes, oranges etc
 Senegalese woman of all ages are the only cooks. Men are not allowed in the kitchen. Young girls learn at a very young age how to purchase the best ingredients, and prepare food. Most households have their kitchen in outdoors area. Only in big cities or wealthy households. can you see European type kitchens. Still Senegalese people typically cook for a large number of people, and in considerably hot temperatures, so outdoors settings are much more comfortable. Meals are mostly prepared on coal stoves. Most of the recipes take a long time to prepare, and mornings are usually largely reserved to that process.
After the meals when schedules allow it, "ATTAYA" is served.  "Attaya" is the Senegalese tea ceremony. It is served in three rounds, using small glasses. The first round is strong and bitter, the second more sweet with a little mint, and the third is very sweet with more mint. The same leaves are used to prepare all three glasses. Chinese green "Gunpowder" tea is used, always, and cooked in a metallic teapot, that can handle the little coal stove reserved to that purpose. Sugar is used to sweeten it and is added to the teapot at different stage of the process, as well a fresh mint. There is an exact science to it and the "officer", has to be able to pour the tea from a certain height, in order to produce a maximum of foam, in the small glass cups. It is a very poetic sight, and the smell, there again, is delightful!...
Senegalese Attaya symbolizes friendship and the joy of being together. It is one of the symbols of the Senegalese "Teranga" (hospitality)and an important part of daily social life. Senegal tea-drinking is quite similar to other countries in the Sahel region of West Africa such as Mauritania, Mali, Tchad .  In and around Senegal, tea is prepared and presented in an elaborate process, and a highly cherished tradition. Boys learn early, how to prepare Attaya, and take great pride in being really good at it. Often the Elders ask the young men to make it for them. On weekends, young people organize sleepless nights around it, and gather money to buy the ingredients. Mostly young men prepare it, but many women know how to do it as well. (my grand mother Nafissatou, was one of them).
The words used in various ethnic languages to refer to the tea, the teapot and the mint are derived from Arabic. Senegalese mint tea is of Moorish origin. More than 80% of the population from teen age drink tea.
Anywhere in the world where Senegalese people formed communities, you will find delicious restaurants where you will be able to try some of these delicious dishes. Here in NYC, there is a "Little Senegal" around 116th street and Lennox avenue,in Harlem. You will also find there: amazing Tailors, jewelers, and bookstores. You will find all you need to make a great Attaya, and if you are a little more ambitious: Thieboudiene! The book is called "YOLELE".
Now, you really want to make Senegalese food right?...As a friendly advice, I will suggest you start with a delicious Maffe, or a Yassa which is fairly easy. In any case, do not be intimidated. If you love to cook, and share food with your friends, start with something simple. Set it up nicely in a beautiful bowl or a tray.  Get everyone to seat on the floor around it, give them spoons (the hands will come later..), and just enjoy the experience, with a little Youssou N'Dour (a world famous Senegalese singer/ song writer) in the back ground...You will have an unforgettable experience.... Senegal is waiting for you!... Do not forget the "Kaane"(hot pepper), on the side. (I will be happy to give you a few recipes in the next entry!....). Until then, Salaam Aleekum...:)
You can find through the following link more interesting facts about Senegal's culture: |
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Nafissatou Camara: Posted on Thursday, February 09, 2012 3:31 AM
PEANUTS and AFRICA  Groundnuts are
a staple food in many developing countries. Also called peanuts,
groundnuts are a protein rich tuber that grows well in semi-arid
regions. There are two main types of groundnuts: the
American groundnut(Arachis
hypogaea), and the African groundnut, the Bambara nut (Voandzeia
subterranea). Both are grown
in Western Africa as a protein source. Groundnuts also contain
sufficient quantities of carbohydrates and fats. After drying
and roasting the groundnut it can be used to make flour, soup,
porridge, and milk. Groundnuts are often grown by small farm holders
and is considered a woman's crop in Western Africa.
 Women are mobilized in agricultural groups, and their work has a tremendous impact on peanut production and ultimately their children, extended family and their income and their communities at large.. Groundnut
yields in Africa are traditionally low, due to a combination of:
unreliable rains, little technology available to small scale farmers,
pest and disease occurrence, poor seed variety, and increased
cultivation on marginal land. Political instability and non supportive
small farm policies have also negatively impacted ground nut production
in Western Africa. Because of these reasons, there has been an
increased demand for women support groups for home gardening and
farming projects.
The
history of the Bambara groundnut originated in West Africa, is
an extremely adaptable plant suited for hot, dry soils, and has
been known to resist pests & disease. Harvesting is similar
to the peanut. Why are they important? Peanuts nuts
provide a vital source of cash income and nutritious, high protein
food which could prevent child malnutrition.  Nutritional benefits:
Groundnut has many important nutrients and useful in the treatment
of hemophilia. Also, groundnuts can cure stomatitis, prevent diarrhea,
and beneficial for growing children, pregnant mothers & nursing
mothers.
 Women, economics, empowerment: The groundnut is considered a Women's crop in Africa. It was
originally grown by women to supplement their families diet with
protein. However, groundnut production can also be a way for women
to earn a cash income and participate in the economy. Consequently,
increasing Women's empowerment.Women
value groundnut harvests for many reasons, including: harvest
profits can send children to school, provides a high energy
and protein food source for their children, oil for cooking, and
high quality feed for cattle. Roasted or boiled peanuts are the snack of choice in most Sub Saharan African Countries. Different versions of peanut brittle are also extremely popular. Peanut butter is offered in all neighborhoods food markets set up in large mounts on wooden stalls, and its aroma is omnipresent.
Study on home gardening projects in Senegal found that
women were the more successful home gardeners than men. Income
received from garden harvests allowed women to spend more and
allowed them to better provide for their family's needs.
According to ICRSAT, 2001, the groundnut is mostly grown by poor
small holder farmers (mainly women). Groundnut production gives
an opportunity for these women to generate additional cash income
from oil. Given equal access to resources and human development
capital, women farmers can achieve yields equal or exceed those
of men.  Technology
adoption increased the workload of women farmers and expanded
the employment prospects of female laborers in developing countries.
Production technologies for groundnut farming created a positive
impact on yields and income and helped create an informal farmer-to-farmer
seed market
Groundnuts require a light sandy loam soil, and semi-arid conditions.
Optimal growing time is five months of warm weather, with an annual
rainfall of 20 to 40 inches or the equivalent in irrigation water.
Groundnut production is dependent on land preparation, seed extraction,
seeding, cultivation, harvesting, stripping and sun-drying. This
process is labor intensive which can affect the productivity and
quality of nuts produced. However, with the introduction of groundnut
projects and simple technologies production yields can be increased.
There are several start-up small scale groundnut programs available
on the web. Many of these programs include area-specific guidelines
of appropriate groundnut production techniques. The greater the support and participation of women in a community
project, the more successful a program will be.
 Within
5 years many new groundnut varieties will be introduced leading
to a significant increase in world-wide production. New varieties
are disease resistant and produce 50% more than traditional groundnuts
in Mali. The International Crops Research Institute for Semi-Arid
Tropics (ICRISAT) helps increase crop productivity and food security,
reduce poverty, and protect the environment in developing countries.
Special emphasis is placed on groundnut since it is particularly
important in the diet of the poor. The
Common Fund for Commodities with ICRISAT studied the germplasm
of the groundnut of Nigeria, Niger, Burkina Faso and Mali. Since
groundnut production is limited by diseases, viruses, and drought
the germplasm was screened for sources of resistance to these
constraints.  This is a delicious groundnut stew similar to the Western African version from Mali, Senegal, and the Ivory Coast.
 Peanuts grow well in southern Mali and adjacent regions of the Ivory
Coast, Burkina Faso, and Senegal. Peanut sauce, prepared with onions,
garlic, peanut butter/paste, and vegetables like carrots,
cabbage/cauliflower, can be vegetarian (the peanuts supplying ample
protein) or prepared with meat, usually chicken. Zambia/Malawi
Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima)
eaten by the tribes in Malawi and in the eastern part of Zambia, and
these dishes are now common throughout both countries. In this area they
are always called groundnuts.
Although India and China are the world's largest producers of
peanuts, they account for a small part of international trade because
most of their production is consumed domestically as peanut oil.
Exports of peanuts from India and China are equivalent to less than 4%
of world trade. The major producers/exporters of peanuts are the United
States, Argentina, Sudan, Senegal, and Brazil. These five countries account for 71% of total world exports. In recent years, the United States has been the leading exporter of peanuts.   The major peanut importers are the European Union (EU), Canada, and Japan. These three areas account for 78% of the world's imports. Most of Canada's peanut butter is processed from Chinese peanuts. Two thirds of U.S. imports are roasted, unshelled peanuts. The major suppliers are Taiwan, Malaysia, Hong Kong, Mainland China, and Canada. The principal suppliers of shelled peanut imports are Argentina
and Canada. Imports of peanut butter from Argentina are in the form of a
paste and must be further processed. Other minor suppliers of peanut
butter include Malawi, China, India, and Singapore. The European Union is the largest consuming region in the world that
does not produce peanuts. All of its consumption is supplied by imports.
Consumption of peanuts in the EU is primarily as food, mostly as
roasted-in-shell peanuts and as shelled peanuts used in confectionery
and bakery products. The average annual U.S. imports of peanuts are less than 0.5% of U.S. consumption. Approximately 50% of all peanuts produced in the United States are grown within a 100 mi (160 km) radius of Dothan, Alabama.
Dothan is home to the National Peanut Festival established in 1938 and
held each fall to honor peanut growers and celebrate the harvest. Ninety percent of India's production is processed into peanut oil.
Only a nominal amount of hand-picked select-grade peanuts are exported.
India prohibits the importation of all oil seeds, including peanuts.
A Short Peanut History
The
peanut plant probably originated in Brazil or Peru, although no fossil records
exist to prove this. But for as long as people have been making pottery in South
America (3,500 years or so) they have been making jars shaped like peanuts and
decorated with peanuts. Graves of ancient Incas found along the dry western
coast of South America often contain jars filled with peanuts and left with
the dead to provide food in the afterlife.
Peanuts were grown as far north as Mexico by the time the Spanish began their
exploration of the New World. The explorers took peanuts back to Spain, where
they are still grown. From Spain, traders and explorers took peanuts to Africa
and Asia. In Africa the plant became common in the western tropical region.
The peanut was regarded by many Africans as one of several plants possessing
a soul. When Africans were brought to North America as slaves,
peanuts came with them. Slaves planted peanuts throughout the southern United
States (the word goober comes from the Congo name for peanuts - nguba). In the
1700's, peanuts, then called groundnuts or ground peas, were studied by botanists
and regarded as an excellent food for pigs. Records show that peanuts were grown
commercially in South Carolina around 1800 and used for oil, food and a substitute
for cocoa. However, until 1900 peanuts were not extensively grown, partially
because they were regarded as food for the poor, and because growing and harvesting
were slow and difficult until labor-saving equipment was invented around the
turn of the century.
 George Washington Carver (January 1864 – January 5, 1943), was an American scientist, botanist, educator, and inventor. The exact day and year of his birth are unknown; he is believed to have been born into slavery in Missouri in January 1864. Carver's reputation is based on his research into and promotion of alternative crops to cotton, such as peanuts, soybeans and sweet potatoes,
which also aided nutrition for farm families. He wanted poor farmers to
grow alternative crops both as a source of their own food and as a
source of other products to improve their quality of life. The most
popular of his 44 practical bulletins for farmers contained 105 food
recipes using peanuts. He also developed and promoted about 100 products made from peanuts that were useful for the house and farm, including cosmetics, dyes, paints, plastics, gasoline, and nitroglycerin. He received numerous honors for his work, including the Spingarn Medal of the NAACP.  During the Reconstruction-era South, monoculture of cotton depleted the soil in many areas. In the early 20th century, the boll weevil
destroyed much of the cotton crop, and planters and farm workers
suffered. Carver's work on peanuts was intended to provide an
alternative crop. He was recognized for his many achievements and talents. In 1941, Time magazine dubbed Carver a "Black Leonardo", a reference to the Renaissance Italian polymath, Leonardo da Vinci.
I love to remember my grand mother Nafissatou, making her own peanut butter on a thick long stone.  Crushing the grilled peanuts back and forth with a smaller, heavy stone.
She had removed the dried skins from the nuts by throwing them gracefully in the air all at once from a large hand woven tray. The wind then had taken them away with the same grace, leaving the nuts to fall back down to a joyous rhythm.. Her arms were still strong, stronger from the joy of sharing her precious traditions with the youngest Nafissatou, in the heat of the Dakar Sun.  Fresh peanut butter!..., its taste on her finger and the radiance of her smile on her beautiful face...As I rested my head on her lap, the perfume of her (also home made)traditional incense on her Boubou (Traditional garment), subtly mixed to the aroma of these fresh limes that she liked to press, were born some of my sweetest memories...
 Well!..You must use natural peanut butter in all your recipes, even try to make it yourself... stones or no stone:).... You will taste a world of difference!...I use Natural Peanut Butter only in my condiment, the best fresh ingredients and the love and respect for my Ancestors. Check the website recipes and try NAFI'S Condiments, you will escape to an exotic world that will enchant you!....
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Hot sauces, all natural Habaneros pepper condiment, Green market NYC, Peanut Hot Sauce, spicy condiments, Healthy foods, African traditions, Calabashes, Arthritis, Capsaicin, soups, Hand made peanut butter, Natural Peanut butter, senegalese food
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