This archive report was first published on 13 September 2019.
As I sit down to write this ode to the avocado, I am reminded of my childhood fascination with this fruit. My breakfast, much like my author's, is 'egg-centric', but I've always had a soft spot for the humble avocado.
My relationship with avocados began in high school, where a 'mama avocado' would sell her wares at Sh20 a time. It was a weekly ritual, and I would eagerly await the Saturday morning when I could indulge in this creamy, green delight.
Fast forward to the present, and my love for avocados has only grown stronger. I put it on my toast, slice it for my salads, and even use it as a base for my guacamole. And let's not forget the smoothies – adding avocado gives it a lovely creaminess and a healthy dose of fat.
But what I love most about avocados is their versatility. Whether I'm serving up a traditional Kenyan dish like githeri or whipping up a quick breakfast bowl, avocados are always a welcome addition.
And then, of course, there's the Instagram factor. Let's face it, avocados are photogenic, and I've lost count of how many times I've taken a picture of my avocado toast or guacamole to share with my friends.
So here's to the avocado – a fruit of endless possibilities, and a staple in my kitchen that I just can't get enough of.
