22 Gastronomy in Cyprus then, but even better in terms of shape, size and taste. In 1926 production was equivalent to 4,000 okas (5.12 tons) which in 1954 rose to approximately 217,000 okas (277.76 tones) with Lefkosia, Keryneia and Pafos as themain areas of production. Today, peanuts are mostly grown in the coastal lowlands of Pafos, more specifically in the villages of Acheleia, Anarita, Geroskipou, Kouklia, Mandria, Nikokleia, Timi while production is equivalent to roughly 250-300 tons yearly. Production method: Peanut is a summer annual herbaceous plant. Planting takes place in the spring (late March, early April) with harvesting in late September and early October. Harvesting entails pulling the plant up from the ground, as fruits grow beneath the soil. Gastronomy: Pafos peanuts are mostlyconsumed roasted and salted, pairedwith alcoholic drinks. They are also used in confectionery. A quite unique usage would be their combinationwith carobhoney or honey for the production of“pasteli”with dried nuts (“kounnes”) or “pastelaki” as is known in Cyprus. Pafos peanuts (Pafitiko fystiki) Pafos peanuts are the edible seed of the plant Arachis hypogaea, commonly known as Arabian peanut or “fistouki” in the Cypriot dialect. Its fruit, grown underground, is a pod that looks like soft straw; when pressed between the fingers, it is cracked open to reveal edible seeds (peanuts). History: Written sources show that systematic cultivation of the peanut in Cyprus began after 1919. Due to high demand for this product and to the scarcity of vegetable oils in Cyprus, the Department of Agriculture succeeded in promoting the local cultivation and production of peanut, in light of the fact that the island had the proper soil for it. The Cypriot peanut is not only considered comparable to the Egyptian peanut, imported to the island until
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