LIFESTYLE NEWS - Avos impart a creamy deliciousness when tucked inside boerie rolls; shawarmas; and juicy burgers.
The World Avocado Association (WAO), of which South Africa is a member, will be dedicating the month of June to the awesome avocado.
In various parts of the world, various activities have been planned to celebrate this delicious fruit and its virtues. The WAO has planned events ranging from serving avo cocktails at the Bastille Day Garden Party in France to serving avo’ale, avocado fries and smashed avos in London’s pubs.
Here in South Africa we are going to encourage our rainbow nation to add an avo to their favourite traditional dishes during World Avocado Month.
Diced avo in a tomato and onion sambal helps cool off even the hottest Durban curry; slivers of avo on cold pickled fish makes for a refreshing take on this Cape Malay staple; and chopped avo mixed with mango atchar takes bunny chow and kotas to delicious new heights.
Avos are no stranger to the South African braai, so it’s hardly surprising they pair so perfectly with most meat including T-bones, sirloin, or fillet. Karoo lamb chops and ostrich steaks from the heart of Oudtshoorn are also simply heavenly when topped with well-seasoned slices of avo, fresh microgreens and a drizzle of balsamic reduction.
That’s not to mention the creamy deliciousness avos impart when tucked inside beefy boerie rolls; chicken and beef shawarmas; and juicy beef and chicken burgers. No braai is complete without a salad, and avos are the perfect partner to any salad.
Many hand-me-down recipes call for large quantities of fatty ingredients in their sauces and gravies. Isn’t it good to know avos offer a healthier, natural alternative? Avos contain no cholesterol, are virtually free from sodium, they’re high in monounsaturated fat and a good source of potassium.
