Do you love guacamole? You’re definitely going to love this recipe. As you may already know, guacamole is an avocado based dip that is sometimes eaten on bread as a spread, or even a salad. What you may not be familiar with though is its historic origin that dates as far back as the Aztec civilization that flourished between 1300 and 1500. But as with food all over the globe, it has since evolved with many variations and adaptations in Mexican cuisine, American cuisine and many others all over the globe.
One such variation is the creamy touch conjured by adding plain or Greek yoghurt to the mix. Besides the creaminess, the yoghurt also adds a bit of proteins to your guacamole making it healthier than the plain variants.
This is the other reason it will make a good dish for the kids, in which case you may want to go a bit easy on the spicy bit of the recipe.
2 medium (or one big) ripe avocados
1/3 cup plain yogurt
1/4 cup chopped red onion
2/3 cup chopped tomatoes (I forgot these in mine)
2 Tablespoons chopped green onions
Juice of half a lemon
¼ scotch bonnet pepper (or any chili of your choice, to taste)
Salt and black pepper to taste
Cassava sticks, sliced into pieces
Two cloves of garlic, mashed
1 Tbsp. Butter
1. Boil the cassava with its listed ingredients until it’s almost ready, the butter and garlic will give it a nice flavor. In absence of butter feel free to use ghee.
2. Deseed and scoop out the flesh of the avocados and mash it in a medium bowl. If you want it extra smooth, use a wire sieve and a spoon or spatula to sieve out the hard particles to a smooth consistency.
3. Add the lemon juice to the bowl as you mash, this keeps the avocado from blackening, as a result of oxidization.
4. Stir in the plain yogurt, red onion, tomatoes and green onions, pepper and salt. Taste and season with salt and pepper.
5. Drain the boiled cassava and deep fry it in a separate pan. 6. Serve your guacamole immediately with the cassava, or cover with a plastic wrap and store in the refrigerator.