What Food Is Alabama Known For? A Culinary Journey

Alabama’s food scene is a delightful mix of Southern comfort and unique flavors. What Food Is Alabama Known For? From fried green tomatoes to white barbecue sauce, Alabama boasts a rich culinary heritage that’s sure to tantalize your taste buds. Join foods.edu.vn as we explore the iconic dishes and regional specialties that make Alabama a food lover’s paradise, offering reliable recipes and cooking tips to bring these flavors to your kitchen.

1. Fried Green Tomatoes: A Southern Classic

Fried green tomatoes are a quintessential Southern dish that has become synonymous with Alabama, thanks in part to Fannie Flagg’s novel and movie, Fried Green Tomatoes at the Whistle Stop Cafe. This dish features unripe tomatoes coated in cornmeal and fried to crispy perfection.

The History of Fried Green Tomatoes

While the exact origins are debated, fried green tomatoes gained popularity in the early 20th century. The dish is a great way to use up unripe tomatoes at the end of the growing season. According to the Southern Foodways Alliance, fried green tomatoes represent resourcefulness and culinary innovation.

How to Make Perfect Fried Green Tomatoes

To make this delicious appetizer or side dish, you’ll need:

• 3-4 unripe green tomatoes
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup milk or buttermilk
• Vegetable oil for frying

Instructions:

1. Slice the green tomatoes into 1/4-inch thick slices.
2. In a shallow dish, combine cornmeal, flour, salt, pepper, and garlic powder.
3. In another dish, pour the milk or buttermilk.
4. Dip each tomato slice in the milk, then dredge in the cornmeal mixture, ensuring it’s fully coated.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Carefully place the coated tomato slices in the hot oil, being careful not to overcrowd the pan.
7. Fry for about 2-3 minutes per side, until golden brown and crispy.
8. Remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with a homemade remoulade sauce.

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Serving Suggestions

Fried green tomatoes are excellent as an appetizer or a side dish. Pair them with:

• Homemade remoulade sauce
• Spicy aioli
• Grilled shrimp or fish
• BLT sandwiches for a Southern twist

2. White Barbecue Sauce: Alabama’s Tangy Secret

When you think of barbecue sauce, you likely imagine a sweet, tomato-based concoction. However, in Alabama, white barbecue sauce reigns supreme. This tangy, creamy sauce is a unique regional specialty that perfectly complements smoked chicken and other meats.

The Origin of White Barbecue Sauce

White barbecue sauce was invented by Robert Gibson of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama, in the 1920s. This sauce is made with mayonnaise, vinegar, horseradish, and black pepper, creating a distinctive flavor profile that sets it apart from traditional barbecue sauces. According to the Alabama Tourism Department, white barbecue sauce is a must-try when visiting North Alabama.

Making Your Own White Barbecue Sauce

Here’s how to make your own batch of this iconic sauce:

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons horseradish
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Optional: a dash of Worcestershire sauce

Instructions:

1. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, black pepper, cayenne pepper, garlic powder, and salt.
2. If desired, add a dash of Worcestershire sauce for extra depth of flavor.
3. Stir until all ingredients are well combined.
4. Taste and adjust seasonings as needed.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

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Serving Suggestions

White barbecue sauce is incredibly versatile. Try it with:

• Smoked chicken
• Pulled pork
• Grilled turkey
• As a dipping sauce for fried foods

3. Pecan Pie: Alabama’s Nutty Delight

Alabama’s soil is ideal for growing pecan trees, making pecans an essential part of the state’s agriculture. In fact, the pecan was named the official state nut in the 1980s. It’s no surprise, then, that pecan pie is a beloved dessert in Alabama.

The Importance of Pecans in Alabama

According to the Alabama Cooperative Extension System, the pecan industry contributes significantly to the state’s economy. Pecan trees thrive in the warm, humid climate, and the nuts are used in a variety of culinary applications.

Baking a Classic Pecan Pie

To create a delicious pecan pie, you’ll need:

• 1 pre-made pie crust
• 1 cup pecan halves
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup (Golden Eagle is a local favorite)
• 1/4 cup butter, melted
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a pie dish.
3. In a medium bowl, combine sugar, corn syrup, melted butter, eggs, vanilla extract, and salt.
4. Stir until well combined.
5. Gently fold in the pecan halves.
6. Pour the mixture into the pie crust.
7. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool completely before serving.

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Serving Suggestions

Pecan pie is perfect on its own, but you can also enhance it with:

• Whipped cream
• Vanilla ice cream
• Caramel sauce
• A sprinkle of sea salt

4. Pulled Pork: Barbecue at Its Best

Alabama is a barbecue haven, and while you’ll find various smoked meats, pulled pork is arguably the most popular. When done right, it’s irresistibly smoky and tender.

The Art of Perfect Pulled Pork

Achieving the perfect pulled pork involves slow cooking and careful seasoning. True Alabamians often serve it with white barbecue sauce for an extra layer of flavor. According to barbecue expert John Shelton Reed, the key to great pulled pork is low and slow cooking, allowing the meat to become incredibly tender.

Cooking Pulled Pork at Home

Here’s a recipe to make delicious pulled pork:

• 4-5 pound pork shoulder (Boston butt)
• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup apple cider vinegar
• 1 cup water

Instructions:

1. Mix paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl.
2. Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated.
3. Place the pork shoulder in a slow cooker or Dutch oven.
4. Pour apple cider vinegar and water around the pork, being careful not to wash off the seasoning.
5. Cook on low for 8-10 hours, or until the pork is very tender and easily pulls apart.
6. Remove the pork from the cooker and let it rest for 15-20 minutes.
7. Use two forks to shred the pork into bite-sized pieces.
8. Serve on buns with your favorite barbecue sauce (white barbecue sauce is a must-try).

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Serving Suggestions

Pulled pork is fantastic in many dishes:

• Sandwiches with white barbecue sauce
• Tacos or nachos
• Topping for baked potatoes
• Mixed into mac and cheese

5. Tomato and Mayo Sandwiches: A Simple Summer Delight

In Alabama, summer means vine-ripe tomatoes, especially those from Slocomb. These tomatoes are known for their exceptional flavor, and Alabamians enjoy them simply, in a tomato and mayo sandwich.

The Secret to Slocomb Tomatoes

Some say the soil in Slocomb is particularly acidic, resulting in a superior tomato. According to local farmers, the combination of soil composition and climate makes Slocomb tomatoes incredibly flavorful and juicy.

Making the Perfect Tomato and Mayo Sandwich

To make this simple yet satisfying sandwich, you’ll need:

• 2 slices of white bread
• 2-3 slices of ripe Alabama tomato
• 2 tablespoons mayonnaise (Duke’s is preferred)
• Salt and pepper to taste

Instructions:

1. Spread mayonnaise evenly on both slices of bread.
2. Place the tomato slices on one slice of bread.
3. Sprinkle with salt and pepper to taste.
4. Top with the other slice of bread.
5. Cut in half and serve immediately.

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Optional Additions

While purists stick to the basics, you can also add:

• Bacon
• Lettuce
• Onion slices
• A sprinkle of paprika

6. Moon Pies: A Sweet Treat with Alabama Roots

Though invented in Kentucky and headquartered in Tennessee, the Moon Pie has a strong connection to Alabama. This chocolate-covered graham cracker and marshmallow sandwich cookie has become a beloved tradition in the state.

Moon Pies and Mardi Gras

In Mobile, Alabama, it’s a tradition to throw Moon Pies during the annual Mardi Gras celebration. Since 2008, the city has also dropped a 600-pound lighted mechanical Moon Pie at midnight every New Year. According to the Mobile Mask, the Moon Pie toss began as a playful response to the more traditional beads thrown during Mardi Gras parades.

Making Copycat Moon Pies at Home

Here’s a recipe to make your own version of this classic treat:

• 1 box (14.4 ounces) graham crackers
• 1 (10 ounce) package marshmallows
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 (12 ounce) package chocolate chips
• 1 tablespoon shortening

Instructions:

1. Break graham crackers into individual squares.
2. In a microwave-safe bowl, combine marshmallows, milk, and vanilla extract.
3. Microwave on high for 1-2 minutes, stirring until smooth.
4. Spread the marshmallow mixture on half of the graham cracker squares.
5. Top with the remaining graham cracker squares to form sandwiches.
6. In another microwave-safe bowl, combine chocolate chips and shortening.
7. Microwave on high for 1 minute, then stir until smooth.
8. Dip each Moon Pie into the melted chocolate, coating completely.
9. Place the dipped Moon Pies on a wax paper-lined sheet and refrigerate until the chocolate is set.

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Serving Suggestions

Enjoy Moon Pies as a snack, dessert, or with a cup of coffee.

7. Fried Catfish: A Southern Staple

Catfish has long been a staple in Alabama, and frying it is a popular way to prepare this sturdy fish.

The History of Catfish in Alabama

Before catfish farming became widespread in the 1960s, catfish was an easily accessible protein source for many Alabamians. According to the Alabama Department of Agriculture and Industries, catfish farming has grown into a significant industry in the state.

Frying Catfish to Perfection

To fry catfish like a true Alabamian, you’ll need:

• 1 pound catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 egg, beaten
• 1/4 cup milk
• Vegetable oil for frying

Instructions:

1. In a shallow dish, combine cornmeal, flour, salt, pepper, garlic powder, and cayenne pepper.
2. In another dish, whisk together the egg and milk.
3. Dip each catfish fillet in the egg mixture, then dredge in the cornmeal mixture, ensuring it’s fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Carefully place the coated catfish fillets in the hot oil, being careful not to overcrowd the pan.
6. Fry for about 3-4 minutes per side, until golden brown and cooked through.
7. Remove the fried catfish from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite Southern sides.

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Serving Suggestions

Serve fried catfish with:

• Hushpuppies
• Coleslaw
• French fries
• Tartar sauce

8. Chicken Stew: A Hearty Tradition

Chicken stew is a comforting dish with roots in the Tennessee Valley, a region along the Tennessee-Alabama border. This stew is a tradition that dates back to pioneer days.

The History of Chicken Stew Sales

Stew sales are community events where people bring their own containers to fill with stew. These events are still common in the Tennessee Valley today. According to the Tennessee Valley Historical Society, these stew sales were a way for communities to come together and raise money for important causes.

Making Alabama Chicken Stew

Here’s a recipe for hearty Alabama chicken stew:

• 1 (3-4 pound) whole chicken
• 8 cups water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 medium potatoes, peeled and cubed
• 2 medium onions, chopped
• 2 cups corn kernels (fresh or frozen)
• 1 (14.5 ounce) can diced tomatoes, undrained

Instructions:

1. Place the whole chicken in a large pot and cover with water.
2. Add salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chicken is cooked through.
4. Remove the chicken from the pot and let it cool slightly.
5. Remove the skin and bones from the chicken, then shred the meat.
6. Return the shredded chicken to the pot.
7. Add potatoes, onions, corn, and diced tomatoes to the pot.
8. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the potatoes are tender.
9. Taste and adjust seasonings as needed.
10. Serve hot.

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Serving Suggestions

Chicken stew is a complete meal on its own, but you can also serve it with:

• Cornbread
• Crackers
• A side salad

9. Fried Okra: A Crispy Southern Treat

Okra, a vegetable with African roots, is a staple in Southern cuisine. Alabamians particularly enjoy it fried.

The History of Okra in the South

Okra was brought to the U.S. by enslaved African people in the 1700s. It has since become a versatile ingredient in Southern cooking, used in stews, soups, and fried dishes. According to the Library of Congress, okra is a symbol of Southern culinary heritage and resilience.

Making Delicious Fried Okra

To make crispy fried okra, you’ll need:

• 1 pound fresh okra, cut into 1/2-inch pieces
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup milk or buttermilk
• Vegetable oil for frying

Instructions:

1. In a shallow dish, combine cornmeal, flour, salt, pepper, and garlic powder.
2. In another dish, pour the milk or buttermilk.
3. Dip each okra piece in the milk, then dredge in the cornmeal mixture, ensuring it’s fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Carefully place the coated okra in the hot oil, being careful not to overcrowd the pan.
6. Fry for about 3-4 minutes per side, until golden brown and crispy.
7. Remove the fried okra from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot.

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Serving Suggestions

Fried okra is a great side dish with:

• Fried chicken
• Barbecue
• Grilled shrimp
• Dipping sauces like ranch or aioli

10. Seafood Gumbo: A Taste of the Gulf Coast

Alabama’s Gulf Coast offers a unique take on gumbo, a stew with roots in Louisiana. This seafood gumbo is a blend of African, Native American, and European cuisines.

The Flavors of Mobile Bay

Mobile Bay seafood gumbo typically includes shrimp, crabmeat, oysters, okra, and tomatoes in a rich brown roux. Sausage and chicken are often added, and the stew is served over white rice. According to the Encyclopedia of Southern Culture, gumbo is a symbol of the diverse culinary influences in the Gulf Coast region.

Cooking Mobile Bay Seafood Gumbo

Here’s a recipe to bring this dish to your table:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 8 cups chicken or seafood broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 pound shrimp, peeled and deveined
• 1 pound crabmeat
• 1 pint oysters, shucked
• 1 cup sliced okra
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon hot sauce
• Cooked white rice for serving

Instructions:

1. In a large pot or Dutch oven, heat vegetable oil over medium heat.
2. Gradually whisk in flour, stirring constantly until the roux is a deep brown color (about 20-30 minutes). Be careful not to burn the roux.
3. Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
4. Add garlic and cook for 1 minute more.
5. Gradually pour in the chicken or seafood broth, stirring constantly to prevent lumps.
6. Add diced tomatoes, shrimp, crabmeat, oysters, okra, Cajun seasoning, and hot sauce.
7. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the seafood is cooked through and the flavors have melded.
8. Serve hot over cooked white rice.

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Serving Suggestions

Seafood gumbo is best served hot over white rice, and you can also add:

• Hot sauce
• Green onions
• A side of crusty bread

11. Banana Pudding: A Sweet Southern Comfort

Banana pudding is a classic Southern dessert that has a special connection to Mobile, Alabama.

The History of Bananas in Mobile

In the late 1800s, Mobile became a major port for the banana trade, just as bananas were becoming popular in America. According to Emily Blejwas, author of The Story of Alabama in Fourteen Foods, bananas quickly became one of the city’s most important exports.

Making Homemade Banana Pudding

To make this decadent dessert, you’ll need:

• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 3 cups heavy cream, whipped
• 1 (12 ounce) package vanilla wafers
• 4-5 ripe bananas, sliced

Instructions:

1. In a large bowl, whisk together sweetened condensed milk and cold milk until well combined.
2. Add the instant vanilla pudding mix and whisk until smooth.
3. Fold in the whipped cream.
4. In a trifle bowl or serving dish, layer vanilla wafers, sliced bananas, and pudding mixture.
5. Repeat layers until all ingredients are used, ending with a layer of whipped cream on top.
6. Refrigerate for at least 4 hours before serving.

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Serving Suggestions

Banana pudding is delicious on its own, or you can garnish it with:

• Extra vanilla wafers
• Banana slices
• A sprinkle of cinnamon

12. Sweet Tea: The Quintessential Southern Drink

While no single Southern state can claim ownership of sweet tea, it’s universally beloved throughout the region. Central Alabama is particularly known as a sweet tea hub.

Birmingham’s Sweet Tea Legacy

Birmingham is home to Milo’s and Red Diamond, two of the most popular sweet tea companies around. According to the Birmingham Business Journal, these companies have helped solidify Alabama’s reputation as a sweet tea destination.

Brewing Perfect Sweet Tea

Here’s how to make refreshing sweet tea at home:

• 8 cups water
• 4-5 tea bags (black tea)
• 1 cup sugar
• Ice

Instructions:

1. Bring 4 cups of water to a boil in a large pot.
2. Remove from heat and add tea bags.
3. Let steep for 3-5 minutes, depending on desired strength.
4. Remove tea bags and stir in sugar until dissolved.
5. Add the remaining 4 cups of cold water.
6. Pour over ice and serve.

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Serving Suggestions

Sweet tea is perfect on its own or with:

• Lemon slices
• Mint sprigs
• Peach slices

13. Conecuh Sausage: The Sausage of the South

Conecuh Sausage, produced in Evergreen, Alabama, is known as the “Sausage of the South.” This spicy smoked sausage has been an Alabama institution since 1947.

The Legacy of Conecuh Sausage Company

According to the Conecuh Sausage Company, their sausage is made with a blend of high-quality meats and spices, smoked to perfection. It has become a beloved ingredient in Southern cooking.

Cooking with Conecuh Sausage

Here are some ways to enjoy Conecuh Sausage:

• Grilled on a hot dog bun
• Added to gumbo or jambalaya
• Mixed into pasta dishes
• Served with scrambled eggs for breakfast

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Serving Suggestions

Conecuh Sausage pairs well with:

• Grilled vegetables
• Potato salad
• Baked beans
• Coleslaw

14. Lane Cake: A Boozy Delight

Lane Cake is a fruity, bourbon-spiked layer cake with Alabama origins. Emma Rylander Lane of Clayton, Alabama, created the cake and won first prize with it at a county fair in Columbus, Georgia.

Lane Cake and To Kill a Mockingbird

The Lane cake is also famous for its mention in Harper Lee’s To Kill a Mockingbird. The Alabama Writers’ Forum notes that the inclusion of Lane Cake in the novel has helped to solidify its place in Southern culinary history.

Baking a Lane Cake

Here’s a recipe for this iconic cake:

• For the Cake:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
• For the Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 6 large egg yolks
  • 1/2 cup bourbon
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup raisins
• For the Meringue Topping:
  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions:

1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat until just combined. Divide batter evenly among prepared cake pans. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
2. Make the Filling: In a medium saucepan, combine butter, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture is thick and smooth, about 8-10 minutes. Remove from heat and stir in bourbon, pecans, coconut, and raisins. Let cool completely.
3. Make the Meringue Topping: In a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, and cream of tartar. Cook, whisking constantly, until the sugar is dissolved and the mixture is warm to the touch, about 3-5 minutes. Remove from heat and beat with an electric mixer until stiff, glossy peaks form. Beat in vanilla extract.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread with half of the filling. Top with the second cake layer and spread with the remaining filling. Top with the third cake layer. Frost the entire cake with meringue topping.
5. Serve and enjoy this boozy, fruity cake!

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Serving Suggestions

Lane Cake is perfect for special occasions. Serve it with:

• Coffee
• Tea
• A scoop of vanilla ice cream

15. Blackberry Desserts: A Fruity Delight

Alabama named the blackberry as its official state fruit in 2004, thanks to the efforts of Fairhope Elementary School. These berries are a perfect addition to Southern cobblers and pies.

The Versatility of Blackberries

According to the Alabama Department of Archives and History, the blackberry is celebrated for its flavor and versatility in various desserts.

Making Blackberry Cobbler

Here’s a recipe for a classic blackberry cobbler:

• 6 cups fresh blackberries
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup (1 stick) butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine blackberries, 1 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt.
3. Pour the blackberry mixture into a greased 9×13 inch baking dish.
4. In a separate bowl, combine 1 cup flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt.
5. Stir in milk and melted butter until just combined.
6. Drop spoonfuls of the batter over the blackberry mixture.
7. Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
8. Let cool slightly before serving.

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Serving Suggestions

Blackberry cobbler is best served warm with:

• Vanilla ice cream
• Whipped cream
• A sprinkle of cinnamon

16. Boiled Peanuts: A Salty Snack

Boiled peanuts are a common snack in Alabama, often sold in gas stations throughout the state.

George Washington Carver and Peanuts

Alabama native George Washington Carver, a renowned agricultural scientist, developed hundreds of products using peanuts, greatly contributing to the Southern economy in the early 20th century. According to Tuskegee University, Carver’s work transformed the peanut from a humble crop into a valuable commodity.

Making Boiled Peanuts

Here’s how to make boiled peanuts at home:

• 1 pound raw peanuts in the shell
• 8 cups water
• 1/2 cup salt

Instructions:

1. Rinse the raw peanuts thoroughly.
2. Place the peanuts