Rosemary Parkinson, Contributor

Cashew growing on tree. - photos by Rosemary Parkinson

(arachis hypogaea) & (anarcardium occidentale)

Originally from Brazil, brought from South America by the Tainos, the peanut or groundnut plant produces small, pea-like flowers just above the ground. Once pollinated, the seed pods are buried in the soil where they must be allowed to ripen. In Jamaica, peanut vendors are found on many roadside spots next to their quaint carts whistling and letting off steam as the peanuts roast.

Others take a more dangerous route vying for position with cars racing down the highways holding out small cone-shaped brown paper parcels filled with the tiny delicious nuts wrapped for easy grabbing from the moving cars. Peanuts are a definite favourite at cricket matches where sellers have learnt the art of being able to throw their round parcels of brown paper (another way of packing), filled tight with nuts into stands high in the air, directly into the purchasers' hands. They in turn pass the money down using the same method!

Peanuts are sold, both in and out of the shell, raw or roasted, salted or unsalted. Peanut cakes or brittles, peanut butter and peanut porridge are just some of the many ways peanuts are used in Jamaica. Howie's on road side in Holland Bamboo, St. Elizabeth, is purported to have a good peanut porridge. Ricky and Platinum at Wolmer's Arcade downtown Kingston, the best!

Cashews, also from South America, have been thought to be indigenous to the West Indies, so it is possible they were here when the Tainos came. The tree is a member of the mango family and produces a fruit - the bright red swollen stalk of its flower - that has a nut embedded in its outer skin. Its flesh is often made into wines and liqueurs. Harvested by hand, cashews are usually expensive. However, compared to the imported one, the Jamaican cashew is not, and to top it all, is far tastier!

There is an oily liquid found inside the shell of the cashew nut, which is highly poisonous, making picking it an art. The kernel of this nut is what is extracted and roasted commercially or sold raw. Cashews in Jamaica can be seen bagged in small parcels, clipped on to a wire held up by their sellers whose antics at traffic lights, train rails, bridges even potholes - in fact, anywhere a driver has to slow down - are to say the least, most hilarious.

Peanuts and cashews grow abundantly in St. Elizabeth, with vendors plying their trade in the two-mile-long Holland Bamboo, where lush bamboos form a canopy over the road. These nuts can also make a mundane dish superb. Enjoy going nuts!

Baked Herb Cricket Chicken with Bread Stuffing

Ingredients

1 whole large Best Dressed chicken, cleaned and washed thoroughly.

Half tsp each of dill, rosemary, thyme, basil

4 cloves garlic

1 tsp coconut oil

Method

1.Puree above ingredients in a blender and rub inside and out of chicken.

2. Place into a bowl.

3. Cover and refrigerate overnight.

To prepare stuffing:

1. Chop all giblets - liver, gizzard and heart.

2. Finely chop and add; 2 cloves garlic, 1 large onion, 2 stalks scallion, one tsp thyme leaves, quarter of a Scotch bonnet deseeded.

3. In a frying pan, add 1 tablespoon butter, giblets and seasoning mixture.

4. Sautée until nearly cooked.

5. In a bowl, place four slices brown or white bread and cover with milk.

6. Squeeze milk out of bread, add a cup of crushed salt crackers and mix with giblets and seasonings.

7. Add four chopped olives, a tbs of raisins, a tbs of a mixture of crushed peanuts and cashews, a tbs of rum, and salt and pepper to taste. Allow to simmer. Let stand until cool.

To finish chicken:

1. Remove chicken from fridge. Sprinkle whole chicken with salt and pepper.

2. Heat oven to 350 degrees F. Stuff chicken with stuffing.

3. Place on greased oven dish or pan.

4. Drizzle with melted garlic butter. Place into a hot oven until brown and cooked right through, about 20 minutes per pound.

If only water and a very slight tinge of pink runs out of chicken when poked with skewer, turn off stove. Remove drippings from chicken, leave chicken in oven for another ten minutes.

To make gravy:

1. Make a paste with the drippings and 1/2 tbs flour, place into a hot frying pan with 1 tbs. butter.

2. Stir mixing well. Add 2 cups chicken broth, season to taste and simmer until gravy is thick.

A 'toops' of wine can be added just before finishing. Serves 4 to 6.

Baked chicken, stuffing and gravy. - Rosemary Parkinson

Peanut cakes, raw peanuts and roasted peanuts. - Rosemary Parkinson

Jamaican peanut carts arecolourful.

Shelled and unshelled peanuts in traditional package for sale.