In Season: Ube’camole
A version of the creamy avocado dip, but with Ube, African Butter pear. Because they’re similar and can pass one for the other.
Except avocados are eaten raw and these cooked, and that the skin of avocados aren’t feasted on, unlike Ube skin. The colours too are different.
While most avocados sport brght green – yellow flesh, Ube flesh tends to be more green-grey. Both have hardy central seeds – one round, the other long.
Yes, Ube tastes like avocado, and looks like it too but I dare say it has a tangier, slightly more sour taste, and is ‘drier’ textured than wet avocados. And it’s just as easy to make guac, as avocados.
Immerse Ube in hot water, or cook, about 5 minutes till soft. Skin may split to reveal greeny-grey flesh.
While Ube ‘cooks’, chop up some tomatoes, onions, bell peppers and chilies.
Carefully (hot hot hot) remove flesh off the seeds into a bowl.
Mash with a fork then add chopped vegetables, a swig of olive oil and if you like, some scent leaf dip…
Season with salt, to taste and serve.
Great with plantain chips and pita crisps.
Really, really. I’ve made versions too where I stirred in some freshly boiled corn. It was yum. [wpurp-searchable-recipe]In Season: Ube’camole – – – [/wpurp-searchable-recipe]