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Nigerian Agbalumo Vinegar, In Progress

by on February 10, 2015
 

Over the holidays, I got so many vinegars to add to my growing collection. I now have bottles of Mango, Lime, Palm, Cane Sugar, Champagne, Sherry and others…so much so I’m beginning to think of setting up a rack.

The mango vinegar inspired me to try a version with Agbalumo.

My thinking is that some of the flavour would be extracted and I could use it in gastriques, vinaigrettes and marinades. We’ll see.

This recipe is easy peasy pie.

Essentially, you get some flesh ready.

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Combine it with vinegar, and you’re good to go.

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I say we’ll see because it’ll take 4 – 6 weeks for the brew to get close to readiness.

 Capture But I am patient, and I have ample cupboard space.

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I’m quite excited and await the result, with bated breath.

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[yumprint-recipe id=’5′] What do you think? Are you a vinegar fan :)?[wpurp-searchable-recipe]Nigerian Agbalumo Vinegar, In Progress – – – [/wpurp-searchable-recipe]

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