Ahhh...Ras Natango's Spicy Avocado Dip

by Tamika Williams
(Camrose, Montego Bay, St James, Jamaica)

Avocado as with most tropical fruits are seasonal.

They are huge and much more flavourful in comparisson with the ones I have seen overseas in my travels.

We call them "Pears" in Jamaica, because of the pear-like shape of most of our Avocado varieties.
Even the rounded ones are still called pears. Ask any Jamaican for a pear and you will get an avocado everytime.

Pears are perfect in salads, eaten alone, in sandwiches, or made into a sauce or a dip.

And because of their high fat content they make a natural mask for moisturizing ones face.

Ingredients

• 1 ripe avacado
• 1 small finely chopped onion
• 1 medium tomato finely chopped (minus all pulp and seeds because the pulp and seeds tend to make the dip runny)
• 1 small hot pepper finely chopped (if using scotch bonnet pepper use less, or de-seed and de-vein)
• A sprinkle of black pepper
• and a pinch of salt

Method

• Peel and put avocado in a bowl
• Save seed to place in the center of the dip, because it prevents the dip from turning black and spoiling
• Use a fork to mash, but do NOT over mash as dip should be a bit lumpy
• Add all the other ingredients
• Mix gently and arrange on a suitable serving dish, with the seed in the middle, and slices of Roasted Breadfruit, or any chips/crisps/savoury biscuits around the dip