The other day, I asked him to show me how to make peanut butter in the traditional Mozambican way. Cohen was in dreamland that afternoon but Christian got in on the fun.
After roasting 2 kg of peanuts, Jose rubbed the peanuts together to get the peels loose.
Then, using a "peneira" (a woven reed basket/sifter), Jose repeatedly tossed the peanuts into the air and the wind blew away the peels.
Next, he emptied the peanuts into the "pilao" (large wooden mortar).
It took about 15 minutes of strenuous pounding to grind the peanuts, occasionally separating the fine grounds from the large pieces with the "peneira" again.
Finally, the peanuts were ground into small pieces and the natural oils began to make them creamy. Later I added a sprinkle of sugar and pinch of salt and we now have 2 kg of crunchy peanut butter!