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 Hummus is originally made with chickpeas, it’s of middle eastern origin.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)
- 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)
Isn’t this platter gorgeous? (Carrots, Cucumber, Celery sticks, Corn, Potato chips, plantain chips)
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