From Namita Koppa. Email her at namita[AT]borderstan.com.
A month ago, I went on vacation with my extended family. Being the adventurous types, my relatives planned a two week jaunt across the Pacific to New Zealand, or Aotearoa in Māori.
It was the best holiday I’ve taken in a long, long time — beautiful scenery, adventure sports, glacial rivers an unbelievable crystal blue, and lots (and I mean LOTS) of furry sheep. Other than feeding a lamb, which rendered me emotionally unable to eat the famous New Zealand lamb for the remainder of the trip, I happily indulged in all kinds of goodies.
From my American POV, some of the food there was just kind of weird. An ice cream flavor called the hokey-pokey (you know you wanna sing)? Vegemite? Cookies called Afghans? A tropical fruit with slightly gushy insides called feijoa?
Some things there were downright party-in-my-mouth material. Green-lipped mussels, which our kind chef steamed to absolutely perfection. Avocados, similar to Haas but with a slightly different, equally as buttery flavor.
Wine, wine, and more wine which my family sampled every single evening. Kumara bread, made from the Kiwi version of the sweet potato. Divine dairy products courtesy of New Zealand’s most prosperous industry.
To avoid the disappointment of returning to a regular schedule, I’ve been making dishes at home that remind me of this trip. Inspired by both avocados and summertime, this has been a staple in my kitchen. Kia mākona!
- 1 ripe avocado
- Juice of ½ lemon
- ½- ¾ cup plain Greek yogurt
- Salt and pepper to taste
Blend all ingredients in a blender until smooth. Use as a dip, spread, or sauce with pasta.