We have to thank the Aztec ethnics of Mexico for introducing this simple yet magnificent dish! Muchas Gracias!
Guacamole is an avocado-based mousse (sauce). The name is derived from two Aztec Nahuatl words, “ahuacatl” (fruit of the avocado tree) and “molli” (sauce). It is traditionally made by mashing ripe avocados with pestle and mortar with course sea salt.
With the evolvement of time, wealth and technology, the recipe introduced new ingredients such as tomato, onion, garlic, juice of lemon or lime, chili and coriander leaves. One ingredient that I do not understand why it should be added in a homemade guacamole is the mayonnaise or sour cream (one or the other)!
By the way, the guacamole has become one of the best known dip or condiment to go with corn chips (tortilla chips) and is available in all Tex-Mex eateries. In places where avocados are expensive, guacamole is considered a delicacy.
Making avocados child-friendly
Avocados ranked one of the tops on the “hate list” for children. It must be because of the bland taste and mushy texture. When I cut a slice of raw avocado and gave it to my sons for the first time, they said it was disgusting!
I was promptly challenged by their action. My sons have put me to the test, without them knowing it. The day they spitted out the freshly cut slice of avocado was the day I converted my boys!
Here’s how I did it.
4 ripe avocados (I used the Hass ready-to-eat avocados)
Grated garlic (1 tsp or more if you like garlic)
Very finely chopped onion (1 tsp)
Very finely diced tomatoes (halved and deseeded)
Plenty of chopped fresh coriander (leave some whole leaves for garnishing later)
Juice of 1 lemon (or lime) or more to taste
Course sea salt (I ground these and added to the rest to taste)
Freshly milled black pepper
Small amount of chicken stock cube (not too much, please!)
Peeled pre-boiled grey shrimps
8 lightly sautéed or boiled tiger prawns (for garnishing)
Assemble all the ingredients together, except for the tiger prawns and some whole coriander leaves.
Mash the mixture with a fork. Do not over-mash and please do not forget to check the balance of taste and flavour to your liking.
The trick to keep your guacamole green
Once avocados are cut and exposed to air, they discolour rather quickly. Although the taste remains constant, the discoloured guacamole may not look too appetizing. One of the tricks I learnt to keep the guacamole green is by putting the seed of the avocado in the guacamole-mix. The lemon or lime juice also helps in avoiding the colour change.
Here’s my version of the guacamole, prepared as a starter. No corn chips, but topped up with lightly sautéed tiger prawn. It has become a winner with my guys. I have fully converted my boys, on the same day they spewed the avocado piece. My younger son was then 3 years old!
Yes! The thrill of victory. 😀