Peanut is grown in tropical and subtropical countries both for its nutritional value and economic importance. This rich plant-based source of fat and protein is featured in many forms and used as an ingredient in savoury and sweet recipes.
In Southeast Asia countries, like Indonesia, they roast and grind peanut to a paste to make the famous satay sauce for meat grilled on skewers. A groundnut paste is also added in chicken stews in West Africa, while in some other African places, a locally made peanut oil (extracted from the kernels by merely pressing) is used as an ingredient in regional dishes. In Brazil, roasted ground peanuts are mixed with sugar to make paçoca (see Top 5 Brazilian Sweets), a national sweet sold everywhere—from street vendors to cantinas in schools—and traditionally eaten during Festa Junina, a popular festivity celebrated nationwide in June.