Avocado Stuffed With Smoked Fish (west Africa)

Although we may be going to the Scriptures to learn how to respond to our adversities, we find those adversities in turn help us to understand the Scriptures. It is not that we will learn from adversity something different than what we can learn from the Scriptures. Rather, adversity enhances the teaching of God’s Word and makes it more profitable to us. In some instances it clarifies our understanding or causes us to see truths we had passed over before. At other times it will transform “head knowledge” into “heart knowledge” as theological theory becomes a reality to us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy, Vegetables		African, Ceideburg 2, Seafood	4	Servings

INGREDIENTS

4		Hard-cooked eggs *
1/4	c	Milk
1/4	c	Strained fresh lime juice
1/4	t	Sugar
1/2	t	Salt
1/3	c	Vegetable oil
2	T	Olive oil
1/2	lb	Smoked whitefish
2		Ripe avocados
12		Strips of fresh red bell
		pepper or canned
		pimiento **

INSTRUCTIONS

the yolks rubbed through a sieve and the whites finely chopped.  **
each cut about 1/4 inch wide and 2 inches long.  In a deep bowl, mash
the egg yolks and milk together with a spoon or  table fork until they
form a smooth paste.  Add 1 tablespoon of the  lime juice, the sugar
and the salt.  Then beat in the vegetable oil, a teaspoon or so at a
time; make sure  each addition is absorbed before adding more.  Add the
olive oil by  teaspoonfuls, beating constantly.  Stir the remaining
lime juice into  the sauce and taste for seasoning.  With your fingers
or a small knife, remove the skin from the fish and  pick out any
bones.  Drop the fish into a bowl and flake it finely  with a fork. Add
the chopped egg whites and the sauce, and toss  together gently but
thoroughly.  Just before serving, cut the avocados in half.  With the
tip of a  small knife, loosen the seeds and lift them out.  Remove any
brown  tissue like fibers clinging to the flesh.  Spoon the fish
mixture into the avocado halves, dividing it equally  among them and
mounding it slightly in the center.  Arrange 3 strips  of sweet pepper
or pimiento diagonally across the top of each avocado  and serve at
once.  Makes 4 servings.  From "African Cooking", Laurens van der Post
and the editors of Time  Life Books, "Foods of the World" series, 1970.
LOC # 77-119620.  Posted by Stephen Ceideberg; February 24 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 380 Calories From Fat: 282 Total Fat: 31.8g Cholesterol: 232.1mg Sodium: 946.9mg Potassium: 341.6mg Carbohydrates: 1.9g Fiber: <1g Sugar: 1.7g Protein: 21g