Prunes with Peanut Butter: A Taste of Trinidad and Tobago

What could be simpler? Just stuff prunes with peanut butter for a beloved Trinidadian appetizer and snack. I'm addicted now, too! (Skip to recipe.)

This month on our Eat the World Recipe Challenge we head to the Caribbean islands of Trinidad and Tobago - where the palm trees sway and the azure waves lap gently against sandy beaches. It's a lovely vision to think of as we shiver through our northern winters.

In doing my research on the foods of these islands, I came across a simple appetizer that appealed to me instantly. Apparently peanut butter stuffed prunes are a common and much loved snack in Trinidad, served at every gathering, wedding, or catered event. I love the story on this Trinidadian blog of how they are provided by smart caterers as an economical way to fill the bellies of hungry guests (stormers) before the main meal.  And this site provides you with a video of how to make them - they're an easy delight.

Of course, you can artfully set out a plate of peanut butter stuffed prunes for a fancy appetizer spread or as part of a charcuterie platter, but frankly, they taste just as good standing in front of the peanut butter jar with sticky butter knife in hand - a great between meal pick-me-up or after school snack.

Prunes are healthy little morsels. They've gotten a bad rap, as people only think they're good for keeping you . . . ahem . . . regular, but they're amazing for so much more than that. Prunes are loaded with nutrients, fiber, and antioxidants; good for all kinds of health benefits (blood sugar regulation, bone health, heart health). They taste sweet and delicious.

And these little devils are a cinch to make!

And then pop them in your mouth!

• just 2 ingredients
• quick and easy
• fiber and protein
• snack or appetizer
• handy pantry staple
• yummy!

* * * * *

Kitchen Frau Notes: Crunchy peanut butter adds a wonderful texture and bit of crunch to these stuffed prunes, but smooth peanut butter works, too. Or try substituting another favourite nut or seed butter.

These will keep for several days in the fridge, and are great for appetizer spreads because they can sit at room temperature for hours without needing to be refrigerated.

For a novel presentation, you could poke the toothpick through the stuffed prunes and into an apple or orange for serving.

Peanut Butter Stuffed Prunes

• moist, plump, pitted prunes (dried Italian prune plums)
• peanut butter (crunchy is best!) or other nut or seed butter

Slit each prune partly-through lengthwise on the flat side to make a pocket. Open up the prune and stuff about 1 teaspoon of peanut butter into the pocket with a butter knife.

Stick a cocktail pick into each stuffed prune, and serve as an appetizer or snack.

Makes as many as you want.

Guten Appetit!

 

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Palatable Pastime Chickpea and Potato Curry
Culinary Adventures with Camilla: Chicken Curry, Trini-Style
Pandemonium Noshery: Trini Spiced Macaroni Pie
Sneha’s Recipe Doubles Chickpea And Potato Curry With Urad Bara##EattheWorld
Making Miracles: Pelau
Kitchen Frau: Peanut Butter Stuffed Prunes
The Schizo Chef: Phulourie - Split Pea Fritters
A Day in the Life on the Farm: Trinidadian Stir Fry Shrimp
Cultureatz: Trinidadian Corn Pie Recipe
Amy’s Cooking Adventures: Trini Macaroni Pie

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Check out my past ‘Eat the World’ Recipe Challenge posts:

• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Thailand: Shrimp Laksa (Khung)
• Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Sweden: Swedish Meatballs with Cream Gravy
• New Zealand: Classic Pavlova
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Argentina: Red Chimichurri Sauce
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Poland: Polish Honey Cake
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• England: Gluten Free Fish and Chips and Mushy Peas
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
• Israel: Cucumber, Feta, and Watermelon Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• Puerto Rico: Piña Colada Cocktail
• Egypt: Fava Beans and Feta
• Ukraine: Buckwheat Kasha with Beef
• Portugal: Tuna and Sardine Pâtés
• Christmas (Switzerland): Basler Leckerli Cookies