This is my first of hopefully many guest posts on this blog. I believe a short introduction is in order. My name is Gbemiga. I like to cook and my New Year’s resolution was to eat and live healthier, so hopefully my future posts on this blog might be healthy, I doubt it but I will try. Now that the introduction is over let me show you what I made.
Sorry another introduction necessary. I made a few mistakes as I made this meal/snack/brunch I will name them as I explain the recipe. Also there will be a few sidebars where I will explain some other use or factoid about the ingredient or the process when making the meal.
2 avocados (One really soft and one hard)
Flatbread (The type used to make sharwarma)
Lemongrass (3 sticks )
Garlic (An ingredient I decided to add at the last minute)
2 tbsp lemon/lime juiceHalf a large onion (Doesn’t matter the colour)
So the first thing I was to leave the flatbread out in the open in the kitchen overnight. Mistake number 1. The flatbread hardened to a level I didn’t like. Luckily one of the proceeding steps the next day salvaged it.
The next morning I first turned on the oven and preheated it to 290 degrees Celsius for 10 minutes. I then cut the flatbread into eight or more pieces each and placed them on a tray, placed oven safe paper on the first level and added more onto the paper then repeating the process until the flatbread was finished.
At this point I turned down the oven to 200 degrees Celsius and placed the tray into the oven for about 7 minutes. After that I removed the tray and the flatbread pieces had come out as perfectly crispy chips. I put the tray aside to cool and moved to the guacamole part of the preparation.
I sliced the lemongrass into the smallest pieces I could. Mistake number 2. I shouldn’t have added the lemongrass at all. It wasn’t necessary, tasted odd and was gritty while everything else was soft.
I sliced and diced the onion and tomatoes and added them to the lemongrass. Sidebar number 1. I find that putting onions in a fridge or freezer for a few hours reduces or prevents the stinging/tears when cutting onions. It’s not 100% effective though. If you have any techniques for preventing onion tears please comment at the comment board.
I then cut open the soft avocado, removed the seed and scooped out the insides and dropped the skin in the dustbin. I did the same to the hard avocado and placed the mixture of both in the blender. Mistake number 3. I should have used two soft avocados and would not have needed the blender, just a fork and bowl to mash the avocados.
I squeezed the lemons and put 2 tbsp into the avocado mixture. Sidebar 2. This is to keep the avocados fresh and prevent them from going brown which is called oxidization and is a similar process to how iron rusts. You can also rub lemon juice on cut fruits to prevent them from going brown.
I placed the onions, tomatoes, lemongrass and the avocado in a bowl, added salt and garlic and mixed them together and the guacamole was done.
After dipping the chips and having a taste I can say the guacamole and chips came out very well. I gave some to my mother and other family members to try and they liked it too. All washed down with a glass of cold homemade lemonade.
I hope yours comes out well too.
NB: I usually buy a little more than the recipe requires so that I can later make more or I can make something else with similar ingredients. With the leftover ingredients I decided that I will make some sort of egg salad and chips for breakfast tomorrow.
Thanks for reading!
Thanks for the post, Gbemiga. You are welcome on here anytime – Simi(Editor)