Help with Boiled Peanut Variation Recipes, please?

Howdy. I hope this all fits within guidelines – I read them and tried to frame it so it would. Thanks in advance.

• I have boiled myriad pounds of boiled recipes in a basic ‘cajun’ style and have a pretty dang good recipe.
• I have decided to experiment with quite a few others by hosting a “boiled peanut party” in which I borrow folks’ crock pots and get busy.
• I have compiled a dozen+ variations to try, and need some help with the last few.
• My taste buds are quite blunt, and while I can follow a recipe, I have neither the skillset nor the palette to put these last couple together.
• I do try to use fresh veggies whenever possible, if that helps.

So…

1. I thought I’d try a Honey & <blank> recipe. I love honey flavor, and I don’t actually have a sweet variation to work with. Any suggestions here would be great. ((Edit: also, how to work with the peanuts need for a massive amount of salt? does that make sweet versions un-doable? I use 1/4 cup salt per crock-pot, with a bit more to taste later on in the cook).))
2. I read that some Hawaiian Variants use soy sauce, but don’t know how to match this very strong flavor.
3. I also read that Africa has a lot of peanut dishes - but I could not find a specific boiled peanut recipe that wasn't salted water (the absolute basic). I have no idea of some basic spice/veggie combo’s to make an African influenced dish? Berbere? Anything else?
4. I know Star Anise has a licorice-ey flavor, but have no idea how to compliment it, or whether I should let it stand on its own? Further – I see it in Chinese foods, and is again mentioned in Hawaiian recipes, as well.
5. I also like ginger, but aside from simply "adding ginger", have no idea how to make a more complex ginger variation without ruining it.
6. Are there any other culturally significant/traditional variations I should try?

I think that’s it.

Thanks again. I appreciate it very much.

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