Flavor Trends, Strategies and Solutions for Menu Development


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Dish description: Moqueca with peanut crumble grilled prawns & jaggery peanut sauce

Team representative: Maya Feller, MS, RD, CDN, Founder/Lead Dietitian at Maya Feller Nutrition and author of Eating From Our Roots: 80+ Healthy Home-Cooked Favorites From Cultures Around the World (goop Press 2023)

What was the team’s inspiration behind this clever interpretation of traditional moqueca?

MF: We came up with the idea to make a peanut sauce for the grilled shrimp, loosely based on the Brazilian stew. Peanuts in various forms— peanut butter, peanut flour, roasted peanuts—were used throughout the dish. We chose jaggery as it was one of the trending flavors we learned about during the Summit. This jaggery peanut sauce would work well with any protein—legumes, tofu, chicken, pork or beef. It was wonderfully flavorful with a touch of heat.

How did this event inspire the use of peanuts in different menu applications?

MF: Peanuts are excellent any time of the day and can be used across multiple culinary applications. Globally, peanuts are enjoyed throughout the day, not only in a hand-to-mouth snack or as the base for a PB&J. The Summit inspired me to reimagine breakfast flavors based on trends and think about how peanuts can be incorporated into a wider variety of menu applications.


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