Although in America, watermelon is most often served as a dessert, there are so many ways to make watermelon savory. This Kongo-inspired watermelon with cilantro-lime peanut sauce recipe is just in time to make it on your Juneteenth celebration menu!
If you haven’t already haven’t learned the historical significance of watermelon and emancipation, you’ll want to check that out before adding this recipe to your Juneteenth menu.
More Background on Watermelon
Watermelon is native to Africa. It grows naturally from sea to sea across central and southern Africa. Watermelon is 96 percent water. It serves as a water source in arid environments. So it makes sense that they’d be most commonly associated with Arabs — at least until America’s Reconstruction.
As far as fruits go, watermelon offers few calories — only 46 calories per cup. Although it’s low in sugar and sodium, watermelon is high in minerals (magnesium, potassium vita A, C, B6, and B1). Watermelon was essentially the 19th century Gatorade—an electrolyte replenisher.
Certainly, for people performing manual labor all day in the Southern summer sun, there’d be few things better than breaking under a shade tree and snacking on watermelon.
Cultural Background on Peanuts
Now, folks from the Kongo may or may not serve a dish like this. I don’t know. I doubt it. But I attach this dish to the Kongo because of their influence in introducing American and Europeans to the peanut. Peanuts, like watermelon, okra, rice, and others are native to Africa. After Europeans kidnapped and enslaved by Europeans, Africans from all over West Africa smuggled these foods and seeds to America. Europeans didn’t have a name for peanuts yet, so they adopted the Kingdom of Kongo’s Bantu language word for it. “Nuguba” devolved into gooba, then goober. Southerners still use “goober” as a nickname for peanuts and often an insult.
Consequently, based on the prevalence of peanuts in certain regions of the south (Georgia), and the common use of the Bantu word for them as opposed to another African language’s name for peanuts, one could use this as a clue to trace Kongolese ancestry.
Lastly, a popular Civil War song celebrates (or mocks eating goober peas depending on which side you’re on) goober peas. My Kentucky fourth grade class sang the Goober Peas song daily for half a semester. Did everyone else do that? You’ll still find folks selling boiled peanuts on the side of the road across the south but mostly in Georgia.
Savory Kongolese-Inspired Watermelon Slices
Ingredients
Half a seedless watermelon, sliced into wedges
Juice from one lime (2 tablespoons)
¼ cup roasted peanuts, chopped (I used sriracha seasoned peanuts)
1 minced garlic clove (Approx 2 TBS)
Fresh cilantro
Crunchy peanut butter, melted
half a red onion, thinly sliced (others prefer it diced)
brown sugar
Honey
Pinch of black pepper to taste
Optional: red pepper flakes or sliced jalapenos or sliced red peppers of your choice (I skipped this option).
Instructions
1. First, in a bowl, whisk lime juice, cilantro, brown sugar, honey, and garlic until sugar dissolves. Stir in melted peanut butter and onion. Set aside.
2. Next, arrange wedges on a platter and drizzle with dressing. Garnish with additional crushed peanuts. Serve and enjoy.
Notes: If you’re made uneasy by my lack of specific measurements, please see my comments regarding that on this recipe (hint: it’s a cultural practice). The exact measurements depend on your preference and fondness for the ingredients.
If you’re wondering what to do with that unused watermelon half, check out these recipes:
Boozy Rum-soaked Watermelon (To post soon!)
Thai Watermelon Salad (to post soon!)
