I’m making dips with Ube, each time venturing out a bit further.
This last attempt was better than I’ve ever done, better in the three times I’ve made it. This time, I ‘shucked’ some corn. Damn, I love that word. Shucked. To take off, to remove. To separate.
This time too, I broke the shells of some spiced boiled groundnuts. I wanted every scoop of the dip to meet soft and chewy and flavourful.
And that’s exactly what it was.
I began with ‘shucking’ the Ube, though one is unsure if taking flesh off the seed of an African plum could be considered shucked.
And then, I set in a blender. You could use a food processor. I needed it soft. So I blended it with a dash of coconut oil and some warm water till a nice smooth puree formed, not liquid, just soft.
To this I added some chopped green chilies, a pinch of salt and then, and then, I folded in shucked corn and groundnuts.
And cilantro. Always cilantro. Always…and forever #teamcilantro.
I checked for salt, then ladled it into a corn husk, topped with more corn and groundnuts and served with plantain chips.
Lawd, it was amazing. The creaminess of the pear, embracing soft but present corn and delicately spiced groundnut – awesome. We – friends, fam, stuffed our faces till we could stuff no more.