It’s Creole Heritage Month, but one more year we don’t get the chance to truly appreciate our number one food varieties during the annual Jounen Kweyol festivities.
Like they say, if you can’t go to the party, take the party home.Either way, before we get to grips with the art of making flavorful avocado flour and dumplings, let’s learn a bit more about it.
The flour is what is left after removing the juice from the cassava. In itself, there is nothing to excite. It’s dry and tasteless, but when combined with other ingredients like milk and avocado, it turns into an irresistibly tasty dish. A long time ago, flour was considered the food of the poor, so people thought it was worthless. However, many benefits of this staple were later discovered and soon it was packaged and sold, increasing its value.
This cassava by-product can be prepared in a number of ways, including the traditional Creole way with avocado called fawinÃ¨kzabÃ²ka. Flour and avocado produce a rich and healthy dish rich in fiber, carbohydrates, vitamins and minerals.
It’s time to make some magic in the kitchen. Here is the recipe.
6 ounces of ripe avocado
A few drops of cooking oil
Salt and pepper to taste
1. Cut the avocado in half, peel the skin and remove the seeds.
2. Crush the flesh and mix thoroughly with the flour, salt, pepper and cooking oil.
3. Shape dough into 1 1/2 inch diameter balls.
4. Serve with smoked herring or stewed salted fish.