The format of this post is a bit different than the previous ones. Instead of taking a scientific bullet point approach, I am trying a bit of storytelling.

For the longest time I have wondered what that purple thing next to roasted corn was. My parents never bought it so for some reason I assumed it was inedible. For a period I used to think it was a kind of coal used to flavor the corn. Similar to hickory used for barbequing. Due to one thing or another this season, I have not had time to buy roasted corn on the street. Most times when I see it, there is no place to stop or traffic all of a sudden decides to start moving before I can yell out to the mama.

When I told a friend of mine a few months back that I never tried it before she looked at me with a bit of shock and lamented about how she would eat 2 or 3 with 1 corn. Yesterday I actively parked and walked to the corn stand to buy Ube for the first time. I honestly had no idea what I was doing. I saw some fresh ones and others that were being roasted to different degrees. In order to not seem like a noob, I fiddled with some while asking the price and chose 4 at 50 naira a piece.

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When I got home I tried one. The outer texture was firm yet yielding so I was expecting a mouthfeel between a granny smith apple and ripe soursop. Before biting into it I remember a post I saw on Dooney’s Kitchen so I was expecting something avocado like. As I do not really enjoy the taste and texture combination of avocado I was getting a bit nervous. I however was keeping an open mind about this. At the first bite, I tasted really soft feta cheese and lemon juice with the texture of carrot puree that left my tongue feeling a bit dry. I had to spit it out. I gave it 30 minutes and tried it again. Yet again I could not swallow it. It is almost like a less fatty more tart avocado.

Today I tried it again. It tasted a bit better. I thought I would try making a dip similar to Moutabbal. Some acid, a bit of sugar, some spice and salt kind brought it to life. It definitely needs some work. But here it is.

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After this, I did a bit of searching on the Kitchen Butterly to see if I missed anything and indeed I got a few new ideas for my next trial.

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