•This dish is known as Guacamole, is simply a mashed avocado mixed with onions and spices.
•It was first developed in Mexico and it has become part of international cuisine as a dip, condiment, and salad.
Tired of the regular kachumbari, here is how you can switch things up by adding only one ingredient, Avocado.
Well, it’s not foreign that Kenyans love their slice of avocado with every meal.
This dish, known as Guacamole, is simply a mashed avocado mixed with onions and spices.
It was first developed in Mexico and it has become part of international cuisine as a dip, condiment, and salad.
- 3 ripe medium avocados
- ¼ cup finely chopped onion
- 1 ½ tablespoon fresh lime juice
- 1/4 cup Dhania leaves and tender stems, chopped
- 1 large ripe tomato, optional
- ½ teaspoon salt, or more to taste
- ¼ to ½ teaspoon black pepper
Add the chopped onion to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This simple step tones down the raw bitter flavor of the onions.
Cut your avocados and scoop out the flesh, into a bowl. Then use a fork to smash.
Stir in the drained onions, lime juice, dhania, tomato, and salt. Taste, and adjust with more salt or lime juice.
Guacamole is best when eaten soon after making it, but to store it, press plastic wrap down onto the guacamole and refrigerate for up to one day.
While serving, sprinkle with black pepper and enjoy with your rice, nyamachoma, tacos or fries.