Nigerian Agbalumo Curd

I imagined it would be nice. And it was. Is. 

And mostly from Agbalumo puree.

Agbalumo puree cooked with egg yolks and butter to make a sweet, breakfast/ bread spread.

It takes on the colour of caramel and the lushness of recipes with cooked egg yolks – rich and smooth on the tongue.

So yes, everything about this is perfect. Agbalumo as the ‘bringe’r of tart and pucker, similar to lemons in the classic curd.

Not much to do here but combine Agbalumo puree with a splash of Agbalumo drink or orange juice, eggs, butter, sugar and done.

And perhaps stuff into shells…but we’ll see. More explorations coming soon xxx

Nigerian Agbalumo Curd

2015-02-11 05:23:53

A rich curd, made from Agbalumo puree, freshened with orange juice. Perfect for bread and filling tart shells.

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Prep Time

10 min

Cook Time

15 min

Prep Time

10 min

Cook Time

15 min

Ingredients

1. 1 cup Agbalumo puree
2. Splash of freshly squeezed orange juice
3. 1/2 cup white, granulated sugar
4. 1 whole egg
5. 1 egg yolk
6. 60g ice cold/frozen butter, cut into about 10 pieces

Instructions

1. Wash jars with hot, soapy water and rinse well. Fill a large pot half way with cold water and place the jars in it, ensuring there is sufficient water to cover them by 1 - 2 inches. Bring to a boil and leave for 10 minutes. Once done, remove from heat but keep jars in hot water as you prepare the other elements
2. Combine the agbalumo puree, splash of orange juice and sugar in a small sauce pan
3. Combine the whole egg and yolk, and pass through a sieve to remove any thick bits. Add this to the agbalumo puree
4. Stir till it forms a soft mixture then place the pan on very low heat on the stove top – you want the mix to cook, not fry
5. Let cook for 2-3 minutes and then begin adding the butter, 1 chunk at a time - if you're patient :), mixing well each time till butter is melted before adding another. This will help the mixture emulsify and thicken {I was impatient, I went with 3 at a time}
6. After 10 – 12 minutes, it should be ready. Don’t worry if the mixture looks thin, it will thicken once it has cooled
7. Remove the jars from water and spoon into jars. Put lids on top and let cool down.
8. Refrigerate and use within 2 weeks

Notes

1. There's no end to the things you can do with this curd.

By Kitchen Butterfly

Kitchen Butterfly https://www.kitchenbutterfly.com/

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