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Nigerian Agbalumo Curd

by on February 11, 2015
 

I imagined it would be nice. And it was. Is. 

And mostly from Agbalumo puree.

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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.

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So yes, everything about this is perfect. Agbalumo as the ‘bringe’r of tart and pucker, similar to lemons in the classic curd.

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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

[yumprint-recipe id=’7′] 

_DSC0623[wpurp-searchable-recipe]Nigerian Agbalumo Curd – – – [/wpurp-searchable-recipe]

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