The Distictive Quality of Indonesian Peanuts

Understanding Indonesian Peanuts

Peanut is an important food commodity for its nutritional and economic value. According to a few sources, peanuts were introduced to Indonesia by Spanish explorers. Peanut kernels were brought from Mexico through the Phillipines, and then planted and cultivated in various regions from Sumatra, Java, to Sulawesi. Conducive soil condition along with the right climate helped propagate the peanut plant.

There are 5 peanut varieties commonly planted by Indonesian farmers:

  • Elephant variety
    This variety has green stem, yellow flowers, and pink pods. The crop is ready to be harvested after 100 days.
  • Deer variety
    Similar properties to Elephant variety, except for red pods.
  • Lizard Variety
    Purple stem, yellow flowers, pink pods. Ready to be harvested after 90-95 days.
  • Mousedeer variety
    Similar properties as the Lizard variety, except for the stem color, which is purplish green.
  • Turangga variety
    With a longer growing period of 100-110 days, this variety dashes purplish stem with yellow flowers and pink pods.

Processing and Serving Peanuts

There are several preparation methods available that would not compensate peanut’s nutritional value. They are typically roasted, fried or boiled into the familiar snacks of Indonesian homes. This snack is the perfect option for informal gathering with friends to formal meetings. Even during family time, this healthy snack options can be commonly found.

Traditionally, they are sold after being steamed and boiled. A little salt can be added to enhance its savory taste. Many store-bought peanuts are roasted or pan-fried without oil.