The Pretend Chef

Basic guacamole

BASIC GUACAMOLE—This is a basic guacamole recipe. Guacamole always makes for a delicious dip for loads of finger food, also a side dish or salad . It originated from mexico and the star ingredient is avocado. Guacamole is very healthy because avocados are loaded with nutrients. It is easy to make and doesn’t take time, it can be smooth or chunky, it is all a matter of preference.

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Always use ripe avocado to make your guacamole for best flavour. Avocado once cut, goes through an oxidation process that turns that beautiful green flesh, brown. Acids are usually added to guacamole to prevent this. Acids like lemon, lime or orange juice, vinegar etc. If you don’t have or like the taste of the acid in your guacamole and also to store leftover, spread out on a place and press plastic wrap (cling film) to the surface, tightly, refrigerate. If after all this, it still turns brown, do not despair, scrape off the top and still enjoy your delicious guacamole.

This is a basic guacamole recipe, and as with other dips, there are so many additions you can play with: chopped tomatoes, cilantro, garlic powder, coriander, bacon, sweet corn, spring onions, sour cream, mayonnaise etc. I plan on trying finely chopped scent leaf or curry leaves. I will report back.

To make guacamole:

1 large avocado
1/2 teaspoon fresh lemon juice 
1 tablespoon finely chopped onions
1 deseeded, finely chopped chili pepper (shombo)

Wash and dry avocado. 

Cut it lengthwise and remove the seed.

Scoop out the flesh using  a spoon or remove the skin, place flesh in a bowl. Use a fork to mash for a chunky guacamole. For smooth, use a potato masher or mortar and pestle.

Add the lemon juice, onions, salt and chili pepper (shombo), stir well to combine. 

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Guacamole can be served with so many things: chips (sweet potato, plantain, irish potato, tortilla, roasted beetroot), vegetable sticks (carrot, cucumber, celery), devilled egg, crackers, toast, burger, taco etc.

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