Wheaton College Norton, Massachusetts
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Culinary mashup

Concocting a winning recipe with international flair

Who could resist any competition involving the word guacamole?

The Jewish Life House recently presented the First Annual Wheaton College Guac Off, in which representatives from several theme houses (Safe House, Hungry Lyons, Jewish Life House, Davis House, Emerson House, Outdoors House, and Art House) entered their best guacamole recipe.

The judges gave out three prizes: Hungry Lyons House won for best presentation, and the Davis House was the big winner with both the people's choice and the judges’ favorite awards.

We asked Avi Anshika ’16, a Davis House resident, cook, and the mastermind behind the winning guacamole recipe to tell us about their dish:

“I have been cooking Indian food for a while now. I personally only got the chance to try guacamole for the first time ever last year when I came to the U.S. as a freshman. Maybe that’s the reason why I decided to be slightly adventurous with the recipe and add mangoes and curry to it. As a house, we knew that our guacamole would not be authentic, but we did know that the fusion of flavors would work well. The mangoes give the guacamole a sweet acidity and the Indian spices blend really well with the smoothness of the avocados.”

In the spirit of international harmony, Anshika shared the recipe, too.

Curried mango guacamole:

Ingredients:
8 avocados
1 big red onion
5 tomatoes
2 cloves of garlic
Lime juice
Salt
2 mangoes
2 tablespoons of a curry paste (store-bought or homemade, but not Thai curry)

Chop the avocados, onion, tomatoes and mangoes. Add the lime juice and salt. Mix in curry paste. (To make your own curry paste: Combine 2 cloves garlic, 1 thumb-sized piece fresh root ginger, 1 teaspoon cayenne pepper, 1 tablespoon smoked paprika, 2 teaspoons garam masala, ½ teaspoon sea salt, 2 tablespoons groundnut oil, 2 tablespoons tomato puree, 2 fresh red chillies,1 small bunch fresh coriander, 1 tablespoon desiccated coconut, 2 tablespoons ground almonds, 1 teaspoon cumin seeds, and1 teaspoon coriander seed.)

Serve with chips or veggies, or, just get a spoon and go at it.