It was probably the Portuguese who were responsible for bringing the avocado to East African shores during the 16th and 18th centuries - which adapted very well to the highlands of Kenya. Kenya and avocado are somewhat synonymous in my mind, incredibly popular locally and today make up 17% of the country's horticultural exports. Growing up, my husband Ngugi reminisces about having avocados with almost every meal, eaten simply by scooping out the flesh - a refreshing balance to a heavy meal.
In avocado season, if you wander around my neighbourhood in Nairobi you’ll see avocados hanging over the fences - pickable from the pavement.
Neighbourhood children excitedly knock the overhanging branches from a large old tree that produce too many for just one household alone - carrying home their green bounty. In my garden large green Fuerte avocados grow, and I am forever looking for ways to make the most of the abundant harvest.
With the crops that thrive here on the continent I am constantly getting inspired from Mexican cuisine. A new favourite is this luxurious avocado crema - a perfect bright sauce for sweet potato fries, a chapati wrap or with a Kenyan bean stew.
Ingredients
2 Ripe Avocados - for a creamy texture, look for ones that give slightly to gentle pressure, but don’t feel too mushy or soft
½ cup Greek yoghurt - choose a thick yoghurt that will help balance the rich avocado (I use yoghurt here instead of sour cream which is more readily available here in Kenya - feel free to use sour cream if preferred)
1-2 Limes - freshly squeezed
2 Garlic cloves
Coriander bunch
Salt and freshly ground black pepper
Water - to thin out the dressing and adjust final consistency
Equipment needed: Food processor
How to Make Avocado Crema
Preparation
Using a sharp knife, cut the avocado in half lengthways around the pit. Use a spoon to scoop out the pit, you can also twist the knife to pull out the pit.
Scoop out the avocado flesh.
Mince the garlic, chop the coriander and half the limes. This is especially important if you have a less powerful food processor.
Assemble
Add avocados, yoghurt, lime juice, garlic, coriander to a food processor and whiz together.
Gradually add water to thin out (only if needed). If it is too thin add more yoghurt or avocado. Adjust salt, pepper, coriander and lime juice to taste. Lime juice will add brightness and acidity, coriander as well as garlic and salt will help if it is too bland. If it is too pale add more coriander.
Serve immediately.
Store
Remember that avocado browns (oxidation) when in contact with air, so keep it an airtight container and place cling film directly on the crema to minimise air contact. This way you can keep it in the fridge for 1-2 days.
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