Guinea-Bissau is a rather small state of West Africa with access to the Atlantic Ocean. Unfortunately, it is the third poorest country in the world. The region was a Portuguese colony from the late nineteenth century until the Independence of the country in 1974. This colonization has obviously influenced the culture, the language, but also the country’s cuisine. The official language is Portuguese, and almost half of the country speaks a Portuguese dialect called crioulo.
Abacate recheado com atum is an appetizer from Guinea-Bissau that is definitely a great culinary surprise. With ingredients like avocado, coconut or tuna, it would be hard not to be pleasantly surprised!
Quite unusual associations for this appetizer from Guinea-Bissau. Indeed, if the avocado pairs really well with seafood like tuna, smoked salmon or shrimp, adding coconut or whipped cream is quite unusual.
We already tried the association of canned tuna and coconut in mas huni, this very unique recipe from the Maldives.
Coconut is present in many cuisines, mostly tropical. This is why we find this key ingredient not only in the cuisine of several African countries, but also in Asia or South America. Freshly grated coconut gives great texture and taste to this appetizer. However, toasted coconut that is sprinkled on top gives a sweetness that may be more difficult to appreciate for picky palates. Light notes of lemon and spicy tomato sauce fortunately add some zing to the dish that would otherwise be rather bland and sweet.
The presentation in the avocado shells, although fairly common, gives a festive side to this appetizer.
Abacate recheado com atum is a very original recipe that will liven up your meal with an exotic touch. Also, it is easy and quick to prepare.
- 1 (5 oz.) can tuna , drained
- 2 avocados (ripe)
- 4 teaspoons spicy tomato sauce (or tomato sauce with a little Tabasco)
- Juice of one lemon
- 1 cup heavy cream , whipped
- ¾ cup freshly grated coconut (or rehydrated shredded coconut)
- Black pepper , freshly ground
- 4 tablespoons shredded coconut , lightly roasted (to garnish)
Cut avocados in half lengthwise and remove the pits.
With a spoon, remove the flesh gently, making sure not to pierce the skin.
Place the avocado flesh in a bowl and mash. Mix with tuna, whipped cream, spicy tomato sauce and grated coconut.
Season with salt and black pepper then use the mixture to fill the avocados.
Drizzle with lemon juice and garnish with a little toasted coconut.