Goobers

Goobers

By
From
Deep South
Serves
6–8 as a snack
Photographer
Andy Sewell

Goobers, or peanuts, are most commonly associated with Virginia. In the summer months, you’l l find roadside stands all across the Southern states where this legume is boiled as an all-day grazing snack.

Getting this salty, savoury dish right is all about your stock. I follow the lead of a good friend and chef, John Stokes, from Oxford, Mississippi. Use the quantities below as a guide to getting the stock more or less to your taste. Making a recipe your own is one of cooking’s true satisfactions, and this is an easy one to put your stamp on.

Fresh ‘green’ peanuts are hard to find outside the South, but you can use dry-roasted nuts still in their shells. The trick is to cook them in a pressure cooker to get them properly boiled down and tender. If using ‘greens’, choose ones that are just beginning to break down – they should almost be starting to ferment.

Ingredients

Quantity Ingredient
2.5kg unshelled dry-roasted peanuts, soaked for at least 2 hours in cold water, then rinsed and drained
3 litres water
1 teaspoon smoked sweet paprika
120ml worcestershire sauce
4 tablespoons green tabasco sauce
4 1/2 tablespoons thai fish sauce
2 1/2 tablespoons soy sauce

Method

  1. Put all the ingredients in a pressure cooker and cook for at least 3 hours or until tender. (You could do this in an ordinary saucepan but it will take at least twice as long.) When you can see a fine sheen of oil on top of the stock, the peanuts are ready to eat. Allow to cool in the stock. Ideally, leave them overnight before serving.
Tags:
American
Southern cooking
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