Introduction:
 The introduction of the groundnut
(commonly known as the peanut) to the Gambia was by the Portuguese
in the 16th century from a Brazilian species. Up until the 1830s it
was grown by Gambians for domestic consumption only and not for
agricultural export. It was later introduced in The Gambia by the
British as a cash crop.
Farming Production:
Just
before the start of the rains farmers will clear their field through
the 'slash and burn' method then they brush their field hopefully in
time for the first rainfall. As soon as the rains start the land is
ploughed and the seed-nuts are sown. They are often joined by the nawettanes from Guinea, Senegal and Mali.
The groundnut
requires a minimum temperature of 24 °C and a minimum rainfall of
750mm. After 3 to 4 years the soil is usually bereft of anymore useful
nutrients and unless farmers use fertiliser they usually leave it to
lie fallow.
Just before the end of the rainy season it is
groundnut harvesting time. The plants themselves are uprooted and laid
on raised platforms to dry out. Once dried out the plant is thrashed
to release the nuts. They are then winnowed in spinning passoires
which are rotating cylinders with holes in or meshed panniers. The
nuts are then weighed, graded and transported to various collection
points around The Gambia.
Local Nut Consumption:
The
local name for peanuts is gerte. Groundnuts are available
wholesale in the food market or in little bags by ladies on the
street, offered in a variety of styles, including roasted, salted, sugar-coated, and sometimes boiled.
They are also sold in small tomato pot sizes for about D2.50 per pot. Groundnut shells are used for fertilizer—you can witness the mounds and mounds of groundnut refuse
on the way to Banjul, free for the taking. Unfortunately, the
up-country farmers who need the shells the most simply have no way of
transporting the mounds up the river.
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