Channeling Julia

This week we're giving a party so we're featuring a variety of dipping sauces that we plan to serve.

Peanut sauce is widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam and China. It is also found in some European and Middle Eastern cuisines. Due to its creamy texture and zingy taste it makes a great accompaniment or dip for meats, fish and vegetables.

Peanuts were originally introduced to Indonesia from Mexico by Portuguese and Spanish merchants in the 16th century. The peanut plant thrived in the tropical environment of Southeast Asia and was quickly absorbed into regional cuisines. In Indonesia the sauce is incorporated into many signature dishes such as satay. It tends to be less sweet than the Thai version which is somewhat of a hybrid.

Our peanut sauce dip has the characteristic sweetness of the Thai version and is actually made from sunflower seeds rather than peanuts. This is due to danger of peanut allergies. It is estimated that 0.4-0.6% of the population is affected by peanut allergy and must avoid ingesting peanuts. The symptoms can include vomiting, diarrhea, hives, swelling, abdominal pain, eczema, asthma and even anaphylactic shock - a severe form of the allergy which necessitates an immediate trip to the emergency room and medical treatment with epinephrine. Scientists are currently working on developing an allergen free peanut but until then it is best to let your party guests know when peanuts are being served.