Nigerian Agbalumo Puree

I have a dream, that one day, Nigerian cuisine will be spoken about, for its richness and diversity. That one day, the world will know that there’s more to our food than ‘pepper’ and ‘swallow’. I intend to play a small role in making that happen, so help me Lord.

 For a while now, my mind has been working overtime on how to extract and process the flesh of Agbalumo, for use later on.

Could t be frozen? What would happen? I’m currently exploring those thoughts. The first thing though, how to extract the essence of the fruit. Process the flesh into a puree and see what happens. With what? Well, orange juice was the only liquid I wanted to try. I felt  its sweetness would work well.

So in a blender went the flesh of agbalumo, topped with orange juice and away I went….till I got a puree that resembled carrots or sweet potatoes…and one that was surprisingly smooth, considering the fibrous nature of Agbalumo.

To fulfill all righteousness, I passed the blended mixture through a sieve…saving the result for something special.

It tasted like Agbalumo and I thought of the great spread it would make to cakes. How you could fold it into whipped cream. And then make an ice-cream of it. And add it to a smoothie with Pawpaw and Pineapple. How about make a raw tart, with a dough that has peanuts in it? I could go on and on and on for the ideas are endless.

What if, for our brothers and sisters in diaspora who long for Udara, Agbalumo, what if they could buy it in jars and then sit in front of silver double-door frost-free refrigerators and eat by the spoonful. How about that?

Part 2 coming soon.[wpurp-searchable-recipe]Nigerian Agbalumo Puree – – – [/wpurp-searchable-recipe]