Fijian Avocado Guacamole adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.
If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.
Ingredients
- 1 large ripe Fijian avocado
- 2 tablespoons lemon juice
- 4 small tomatoes, chopped
- Fresh coriander leaves
- Fresh mint leaves
- 1 garlic clove
- 2 small green chillies
- Salt to taste
- 1/4 teaspoon ground black pepper
Instructions
- Scoop avocado flesh into a bowl.
- Add lemon juice, tomatoes, herbs, garlic, chillies, salt, and pepper.
- Mash with a fork or mortar until chunky-smooth.
- Taste and adjust lemon or salt.
- Serve fresh as a dip.
Helpful Tips
- Prep aromatics before heating the pan so the spice base does not burn.
- Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.
FAQ
Is fijian avocado guacamole common in Fiji?
It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.
Can I reduce the chilli?
Yes. Use less chilli or remove seeds, then add heat at the table if needed.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 82 kcal |
| Fat | 1.3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25.6 g |
| Protein | 7 g |
| Sodium | 9830.7 mg |
| Cholesterol | 0 mg |
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