Categorized |Bits and Bites, Vegetarian

Caribbean Style Guacamole.

I remember a few years back my cousin (jokingly) saying to us “my wife made me guacamole and roti for breakfast”. After the laughter subsided we soon realized that he may have a point. What we lovingly call zabouca choka in Trinidad and Tobago, is pretty much the same thing known as guacamole in other parts of the world. So if you feel that your boi Chris misled you with the title of this recipe… I’m using the choka recipe as a base to create a Caribbean version of guacamole.

 

You’ll Need…

4 ripe avocados *
3/4 cup diced red onion
1/4 scotch bonnet pepper (any hot pepper will work)
2 limes (juice)
3/4 cup diced mango (ripe but firm)
2 tablespoon chopped shado beni *
1 clove garlic
1/4 teaspoon salt
1 tablespoon olive oil

Notes: I used Mexican avocados as the texture is a bit different than the avocados (zabouca or pear) we have in the Caribbean, plus I was not about to pay $4 cdn for one of those avocados. If you can’t source shado beni (also called culantro in Latin grocery stores) use 1/2 cup of chopped cilantro. If you don’t have a red onion, use any sweet onion.. everyday cooking onions may be a bit to strong for this.

Using a mortar and pestle, crush the scotch bonnet pepper, garlic and salt into a somewhat smooth paste. Then place this wicked spicy paste into a deep bowl and add the peeled and diced avocado to it. Using the back of a fork, crush the avocado until you have a chunky texture (you can make it as smooth as you like). To prevent the avocado from going discolored, squeeze in the lime juice at this point and give it a good stir.

It’s now time to peel and cube the mango. Be sure to get a mango that’s not fully ripe, so it’s firm enough to dice and will not fall apart.You’ll need about 1/2 of a large mango. Add the cubed mango to the bowl.

Add the chopped shado beni (or cilantro) and top with finely diced onion. Don’t stir yet.

Heat the oil on a medium flame and just before you start seeing smoke… pour it directly on the diced onions. This will help take some of the rawness out, so you won’t have karate breath after. Give it a good stir and serve or chill in the fridge. Get some corn chips or toast some flat bread and your guests will be praising you for sure!

There’s enough dip with this recipe for a small group of people (8-10) and it can last up to a day or so in the refrigerator. Remember to use the lime juice to prevent it going nasty looking (lemon works just as well). If you love heat, do add a bit more of the scotch bonnet pepper.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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9 Responses to “Caribbean Style Guacamole.”

  1. Lisa S. says:

    I make guacamole all the time – never with mango though – I have to try that next time. Usually, I chop a tomato and add to mixture juice and all. Love your website

  2. Brenda Haynes says:

    Wow, never thought of doing the chonka to the guacamole. Will try.

  3. Sujatha says:

    Looks very delicious…will sure make it… :)

  4. Jat says:

    Chris I now use your hops bread recipie to make by sabbath bread/buns. Lovely, lovely. I remember going to the bakery to buy hops bread at "chin fat's" in San Juan. Now I am a hops bread pro thanks to you. God Bless and keep us the good work.

  5. Vijay says:

    Enjoyed making the caribbean guacamole. Thank you for the recipe. Finished product was amazing.

  6. REX says:

    I really gotta try this. I see Plantains in the store and kinda wondered about them. I'll let you know..

  7. Brendan Joseph says:

    Thanks Chris!

  8. denise pierre says:

    I love this dish can't wait to try it.

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