Tuesday, October 16, 2012

Roasted Jojoba Nuts

Roasted Jojoba Nuts

This is an adaptation of an old Cahuilla recipes out of the Mojave desert.  It is found in Carolyn Niethammer's American Indian Cooking:  Recipe From The Southwest (formerly American Indian Food and Lore).  She states that it was adapted by "an outdoorsman friend," and she names it Peacock's Roasted Jojoba Nuts.

Gathered jojoba nuts in shell
Few drops vegetable oil (my note:  you can used pure jojoba oil for this,
    it's better for you)

Preheat oven to 250º.  Meanwhile shell the jojoba nuts and place in a shallow baking dish.  Roast for 1 hour.  Remove from oven and let cool for 15 minutes. Place in mixing bowl, toss the nuts in oil, then toss them again in salt.  Eat as is.  

Note:  this is the same recipe used to make the nuts ready to make the coffee like beverage that can be produced after grinding them.  If you want to steep ground jojobas for this, obviously, leave out the oil and salt!!  No one wants oily salty coffee...not even in Africa where native coffee tradition dictates that salted coffee should be drunk in certain ceremonies!!

1 comment:

  1. Thank you so much for this information on JoJoba nuts. We recently bought a home in Apache Junction, AZ and have numerous plants in our yard, as well as in the surrounding Sonoran desert...could be great survival food! We plan to share these nuts with our visiting friends...a little local color if you will!