I’ve been quite obsessed with Ube the last couple of days. After making a Corn on Cob rubbed with Ube a few days back, I realised Ube can be a great Dip, pretty much like Hummus. Hummus is originally made with chickpeas, it’s of middle eastern origin.
Since Ube already pairs well with Corn, I tried it with some of my favourite things and it paired really well.
Cooked Ube’s is like mashed Sweet+Irish potatoes with a tang.
Makes about 2 250ml Mason jars.
50 medium sized Ube
1/2 Cup Olive Oil
* Optional Ingredients (didn’t use any)
Garlic paste. Procedure
Wash Ube gently but thoroughly to get rid of sand.
Bring about 1.5 litres of water to a boil.
Once boiled, dunk the Ube in it for not longer than 3 minutes and strain. (You can salt the water if you like but it’s unnecessary.
Allow it to cool a bit so you don’t burn your fingers before using a small knife to open the skin and peel the flesh off the seed of the Ube.
Blend in the Ube with Olive oil two batches a blender.
Store in an air tight container and refrigerate. (I haven’t tested the shelf life inside the fridge yet, with do, I’d update this post)
This is just a simple twist to the Corn and Ube you love. CORN on COB in a Skewer rubbed with mashed Ube
It’s Corn season and with corn comes Ube. Ube is an oval shaped, purple berry with a large seed in the centre. It’s in season at about the same time as corn. As a street food, corn is either boiled or roasted and usually paired with Coconut or Ube.
Top-Bottom; Corn , Ube. Picture credit: Google.
*Salted Butter (or Herb and Garlic butter)
*optional items are marked with asterisk Procedure
Dehusk the corn of it comes in a husk and cook the corn till done. Cook it in a pot with lid on
Ube is very easy to cook, just steam till the pod is soft and it would peel off easily. You can cook it by placing the Ube on the lid of the pot while the corn cooks.
Mash the Ube with salted butter ( Salted Butter is optional, I used garlic butter). Add some pepper flakes if you want some kick of heat.
1/4 cup Vegetable oil (for the sauce, you’d need more for trying the plantain.
3 cups chopped lighty fried meats (I used goat meat)
Shredded Fish (Smoked cod fish, dried sardines (bonga fish), about 1cup or more)
Bouillon cubes (2 or more depending on your tatse
Salt to taste
Chop up your plantains and deep fry till it’s almost turning brown and set aside.
You should have pre-fried your meats.
Pour 1/4 cup of oil in a pot, allow it to heat up, once hot pour the pepper mix , fry slightly and pour in the stock. If you are using bonga fish, rinse well and add to the pepper from the start. Cook for 5 mins and add the fried meats. On medium heat, cook the stew till the water has completely reduced add your bouillon cubes and salt. Cook with lid on.
Once the water has completely reduced, add smoked fish, and vegetable. Cook for about 5 minutes with the lid off.
Stir in the fried plantains and let it simmer for about 2 mins and turn the heat off.