In the States, there are generally two peanut butter camps: sweetened, so it’s satiney like frosting, and unsweetened, so the natural oils slop and splash. In Haiti, there’s another camp— spicy!—and it’s called mamba (the Creole word for peanut butter) and usually eaten with toast or cassava crackers. <br /> <br />f you add some brown sugar and kosher salt, you’ll have a mamba that jelly can get excited about (try it paired with apricot). <br /> <br />Or try it in banana smoothies, nut butter cups, seedy granola, crisscross cookies, and ice cream. I love mamba as a way to offset sweetness. <br /> <br />But it’s just as good in savory contexts, anywhere you would use natural peanut butter or tahini. Think sesame noodles, peanut stew, even hummus or snack mix. <br /> <br />Featured in: <a href="https://food52.com/blog/20525-how-to-make-haitian-mamba-spicy-peanut-butter">The Spicy-Hot Peanut Butter Your PB&J is Longing For</a>,

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