No longer the preserve of salty pub snacks, the humble peanut is enjoying a moment in the culinary limelight, says Allegra McEvedy. And, through Fairtrade projects, it is helping to improve the working lives of smallholders in Malawi
There is something enormously invigorating about rapidly expanding your knowledge of something you have long taken for granted. I was some 5,000 miles away when I had such an experience with an ingredient that, for me, is synonymous with salt, pubs and KP. Last month, ahead of Fairtrade Fortnight, I travelled to Malawi to visit a collective of peanut - or groundnuts, as the Malawians more sensibly call them because they grow in the ground - growers.
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