Our province is a great place to grow avocados, but they haven’t really caught on here yet. I think that’s because people haven’t figured our how to eat them. They’re not sweet . . . they’re not sour . . . so what do you do with them? Some people have tried making smoothies with them, which sounds gross to me, but maybe I should try it. I love avocados, so I’m a little sad that they’re hard to find here, but we found some a couple weeks ago in Vientiane! They were a lot bigger than I’m used to, but James says it’s the same variety that they grow in the Dominican Republic. We ate one of them on the side of a black beans and rice dish, and I used the other one to make guacamole. I asked my Lao tutor to try it and she thought it was good. It uses a lot of the same ingredients as Lao cheos (sauces). The Thai pepper is small but very spicy. A jalapeno is bigger, but probably a good equivalent in spiciness.
1 large avocado (or 2 smaller ones)
1 cilantro bunch, chopped
1 1/2 T lime juice
1 t salt
1 thai pepper, minced (or any other spicy pepper)
- mash the avocado with a fork, but leave some chunks
- stir in the rest of the ingredients