Try your hand at making guacamole
Surely the best invention of an ancient civilization, guacamole has lasted through the centuries – and it’s not hard to see why.
Sitting around at home, watching TV and snacking a bit more than usual during lockdown?
Try to keep it as healthy as possible with some crudités, or even if you opt for crisps, make sure to add some extra nutrition with the ultimate crudité and chip dip – guacamole!
Surely the best invention of any ancient civilization, guacamole has lasted through the centuries – and it’s not hard to see why.
The avocado contains nutrients such as potassium, magnesium, vitamin E, vitamin K and folate, and the fruit has a unique combination of fibre and healthy fats.
It’s estimated that guacamole dates back to the Aztec civilizations living during the 16th century and comes from the word ahuaca-molli, which literally means “avocado mash” or “puree”.
Traditionally guacamole was a mixture of mashed avo, chopped tomatoes and onions.
In today’s modern world, different cultures have added their favourite ingredients to mashed avo and so we see the birth of guacatology – aptly named by Avocados From Mexico.
As mixology is defined as a sophisticated and in-depth study of the art of mixing drinks, similarly guacatology can be regarded as the craft of mashing avo and blending with one’s favourite traditional ingredients.
Recent trends include soy sauce, rice vinegar and wasabi paste being added to traditional guacamole in Japan, while baguettes laden with gauc made with shallots and tarragon is how it’s enjoyed in France.
As a South African the thought of shredded biltong, piquante peppers, a dash of chutney and loads of mashed avo is sure to get your mouth watering!
Imagine guacamole combined with pomegranate and lime, or how about spicy corn, black beans and chipotle!
Maybe you would prefer a traditional chunky guacamole?
What better time to create your very own, unique family guacamole than during lockdown – who knows, your recipe might be the one that lasts the next 500 years!
GUACAMOLE THREE WAYS
SPICY CORN, BLACK BEAN AND CHIPOTLE GUACAMOLE
Ingredients
3 large ripe avocados
½ red onion, finely chopped
2 cloves garlic, minced
1 jalapeño, deseeded and chopped (optional)
1 teaspoon chipotle paste (optional)
½ can sweet corn, drained
½ can black beans, drained and rinsed
Juice and zest of one lime
Pinch of salt and ground black pepper to taste
Method
1. Peel and roughly chop the avocados, add the remaining ingredients and mix to combine.
2. Serve immediately.
CHUNKY GUACAMOLE
Ingredients
2 large ripe avocados
1 large ripe tomato, deseeded and diced
½ red onion, finely chopped
1 small red chilli, finely chopped (optional)
1 tablespoon coriander, chopped
Juice and zest of one lemon
Method
1. Peel and roughly chop the avocado, mix with the remaining ingredients, serve with a big squeeze of lemon and season with salt and black pepper.
2. Serve immediately.
POMEGRANATE AND LIME GUACAMOLE
Ingredients
3 ripe avocados
2 limes, juice and zest
¼ cup fresh cilantro, chopped
1 jalapeno pepper, seeds removed and finely diced (optional)
2 garlic cloves, minced
½ cup pomegranate seeds
Method
1. Peel and roughly chop the avocado, mix with the remaining ingredients, reserving half the pomegranate seeds for garnish.
2. Serve immediately.
Whatever gets your sombrero in a spin, try it and be sure to visit www.avocado.co.za for more avolicious recipes.
Issued for: South African Avocado Growers’ Association (SAAGA) by Protactic Strategic Communications
