THE World Avocado Association, of which South Africa is a member, dedicates June to the avocado.
Here in South Africa, the avocado association is going to encourage us to add an avo to our favourite traditional dishes.
Diced avo in a tomato and onion sambal helps cool off even the hottest Durban curry. Slices of avo on cold pickled fish makes for a refreshing take on this Cape Malay favourite. 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.
And don’t forget that you can tuck avos inside boerie rolls, chicken or beef shwarmas and juicy beef or chicken burgers. Avos are also perfect in salads.
Avos offer a healthy, natural alternative to many fatty or greasy cooking ingredients. They contain no cholesterol, are virtually free from sodium, are high in mono-unsaturated fat and an excellent source of potassium.
