I imagined it would be nice. And it was. Is.
And mostly from Agbalumo puree.
Agbalumo puree cooked with egg yolks and butter to make a sweet, breakfast/ bread spread.
It takes on the colour of caramel and the lushness of recipes with cooked egg yolks – rich and smooth on the tongue.
So yes, everything about this is perfect. Agbalumo as the ‘bringe’r of tart and pucker, similar to lemons in the classic curd.
Not much to do here but combine Agbalumo puree with a splash of Agbalumo drink or orange juice, eggs, butter, sugar and done.
And perhaps stuff into shells…but we’ll see. More explorations coming soon xxx
[wpurp-searchable-recipe]Nigerian Agbalumo Curd – – – [/wpurp-searchable-recipe]