Ube is the Nigerian name for African Pear. It is also called Atanga, Bush Butter Trea, Safou, Nsafu or Butterfruit. With its indigo to purpley skin and bright green flesh, it is similar in taste and texture and beneficial nutritional profile as the much beloved avocado. In Nigeria is usually sold as street food boiled or charcoal roasted to accompany corn in the rainy season. I can never get enough ube and so I decided to bring it into my home kitchen and create a recipe to enjoy it more specially. This time, the Italian flavours led the way.
This is a wicked pre-dinner nibble or a Netflix watching snack that goes down a little too well with a glass of cold, dry white wine.
30 Ube, washed and raw
2 sprigs rosemary
4 cloves garlic, bashed slightly
3 tbsp extra virgin olive oil
1 handful olives
1 handful cherry tomatoes
2 small limes
1 pinch fleur-de-sel or freshly ground sea salt
-Place the ubes in a roasting dish and poke each one with a fork a couple of times.
-Toss over the olive oil, rosemary, garlic and cherry tomatoes and a little salt; leave to marinade for about 30 minutes.
-Bake in the oven on medium high heat (about gas mark 6 or 200*C or 400*F) for about 25 minutes or until the ube is evenly soft all round.
-Take out of the oven and add the olives. Season with a bit more fleur-de-sel and squeeze on the lime.
Serve and enjoy.