Algerian Soul Food- Boiled Peanuts

A few months ago I was asked to submit Algerian soul food recipes to a magazine based in the Southern U.S. I started thinking about this again after I read a recent post by Leslie Brenner on Daily Dish (L.A. Times food blog) about boiled peanuts. She includes a link to a page on What's Cooking America. According to that site the origins of boiled peanuts in the South are obscure.

I think it is an African influence in the Southern U.S.. In Algeria we also boil green peanuts. It's more of a Saharan and Sub-Saharan dish. Sometimes spices are added to the boiling water. So, there you have it: the same dish, ingredient and method found in two different parts of the world connected by West Africans and the diaspora.