July is World Guacamole Month, initiated last year by the World Avocado Organisation.
Yes, a whole calendar month to celebrate this delightful green dip, sauce or side salad – depending on how smooth or chunky you like it.
It’s a tastebud tingling, every-food topping festival of flavour that’s so versatile, accommodating and luxurious it’s the crowning glory of even the most expensive cuts of meat and gourmet plates.
- Adding indulgence to those everyday meals too, guacamole is perfect in wraps, sandwiches, burgers, atop a pizza and as a dip for a snack.
Today, the green goodness that is guacamole is modestly described in the dictionary as “mashed avocado seasoned with condiments” (Merriam-Webster). But that’s its Clark Kent persona, because guacamole is surely the superhero of cuisine sides!
Historians generally agree that originally, guacamole was a recipe developed by the Aztecs (1300 to 1500), whose empire dominated northern Mexico at the time of the Spanish conquest of the region.
And the word guacamole is a Spanish take on the Aztec name, ahuacamolli: ahuacatl, meaning avocado, and molli meaning sauce.
The authentic recipe for guacamole, which has enticed food lovers globally through the centuries, has just a few basic ingredients: avocado, chopped tomato, chopped onion, lemon juice and seasoning. Sensational! To that basic and easy recipe, you can add ingredients according to your taste; fresh coriander, crushed garlic, chilli… the world is your avocado.
But this silky sauce – or dip or salad, if you prefer – doesn’t shy away from any other ingredients, happily embracing every newcomer from bold chillies, roasted corn and pungent garlic to crisp bacon, while still playing nice with even the most subtle steamed prawns and delicately sliced vegetables.
Just add an avo – preferably in the form of guacamole – to any cuisine and you’re already ahead in the culinary game.
Guac is top of the food pile (literally) in Mexico, where it’s used as a topping or side dish with every meal, all day long. As it should be too here in South Africa, where the local harvesting season for avocados in currently in full swing.
Make guacamole the tiara on top of all deliciousness that comes off the lekker South African braai – sosaties to chargrilled snoek; include it in the array of sides for a fragrant Cape Malay or KZN curry; fill a vetkoek with lamb mince and lots of creamy guacamole; imagine a kota with a load of the cool green mixture along with a fiery achar!
Or just keep spreading it on your toast because guacamole’s really good on toast too! So, it’s quite clear, whatever the meal, just add an avo…
For further information and avo recipes, visit www.avocado.co.za , like them on Facebook @iloveavocadoSA and follow on Instagram @iloveavossa
5 Ingredient Chunky Guacamole
Serves 4
Preparation time: 10 minutes
Cooking time: 0 minutes
Ingredients:
- 2 avocados, peeled and stoned
- 1 tomato, chopped
- 1 red onion, finely diced
- Juice of 1 lemon
- Chilli flakes (optional)
- Salt and pepper, to taste
Method:
- Dice the avocado, and place in a bowl with chopped tomato and diced red onion. Squeeze over the lemon juice and season to taste.
- Mix lightly and serve as a side to your favourite meal.
