peanut butter
Cultural layer
Arachis hypogaea L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-13)
In the Shadow of Slavery: Africa's Botanical Legacy in the Atlantic World (Judith Carney and Richard Nicholas Rosomoff, 2009)
História da Alimentação no Brasil (Luís da Câmara Cascudo, 1967)
Tom D. Dillehay, Jack Rossen, Thomas C. Andres and David E. Williams, Preceramic Adoption of Peanut, Squash, and Cotton in Northern Peru (Science, 2007)
John H. Kellogg, Process of Preparing Nutmeal, United States Patent No. 580,787 (filed 4 November 1895, patented 13 April 1897)
Frank Webb Stockton, Food Product, United States Patent No. 1,395,934 (filed 17 March 1921, patented 1 November 1921)
G. W. Carver, How to Grow the Peanut and 105 Ways of Preparing It for Human Consumption (Tuskegee Normal and Industrial Institute, Experiment Station, Bulletin No. 31, March 1916)
National Park Service, Missouri: George Washington Carver National Monument (article, last updated 23 August 2017)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Connections
14 bonds · 14 sourcedOne is an ingredient of the other
Yaji: the groundnut base of suya.
Nigerian food research
One is an ingredient of the other
Okwu oji: peanut butter spiced with alligator pepper, ose oji.
Read in Kitchen Butterfly, 'Nigerian Peanut Butter (Okwu-Oji) with Grains of Paradise' (2013): alligator pepper, which Sokoh gives as ose oji in Igbo, is most famous in okwu oji, a peanut butter from the East made with roasted groundnuts, calabash nutmeg and dried chilli.
Gado-gado and satay sauce.
Garden eggs dipped in okwu oji, at weddings and other celebrations.
Read in Kitchen Butterfly, 'Nigerian Peanut Butter (Okwu-Oji) with Grains of Paradise' (2013): okwu oji 'is almost always served as a dip with garden eggs' and is 'especially made for African garden eggs', popular among the Igbo at weddings and other celebrations.
Gado-gado.
Ocopa sauce is built on huacatay and ground peanuts.
One is an ingredient of the other
Okwu oji: calabash nutmeg ground into the peanut butter.
Read in Kitchen Butterfly, 'Nigerian Peanut Butter (Okwu-Oji) with Grains of Paradise' (2013): six calabash nutmegs among its spices, dry-roasted with the alligator pepper and chilli and ground to a powder.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for chocolate / cocoa, in general in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for peanuts and peanut butter in the 2008 edition, where soy sauce is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for peanuts and peanut butter in the 2008 edition, where honey is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for peanuts and peanut butter in the 2008 edition, where lime, juice is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for peanuts and peanut butter in the 2008 edition, where cayenne is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for bananas in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for celery in the 2008 edition.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "peanut butter", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/peanut-butter
/archive/peanut-butter
Bonds are tiered by source, origin-tradition references first.