Guacamole lovers concerned about sustainability have a new option: brocomole. A kind of guacamole made using broccoli as the main ingredient, that is more sustainable and cheaper than regular guacamole.
Avocado continues to boom, but more and more people are questioning the sustainability of this fashionable fruit. Not only do avocado crops require large amounts of water, but the vast majority of the avocado consumed in Spain is imported from far away because the production in the provinces of Almería and Granada is limited.
How is the brocomole prepared?
The brocomole recipe is very simple and allows many variations. The broccoli must be ground and mixed with oil, salt, chopped onions, chopped tomato (optional), coriander, and a good splash of lime. A little jalapeño adds a tasty spice to it.
It can be made with raw or cooked broccoli. However, the cooked broccoli has a milder flavor and allows achieving a texture that is more similar to the original guacamole.
Varying the ingredients can lead to many versions: you can use half broccoli and half avocado, add cream cheese or tofu, three of the most popular variants.
Unsurprisingly, the one that combines broccoli and avocado is the tastiest and the most similar version to the original guacamole. It is not a bad option to increase our sustainability.
Buying fewer avocados or locally produced avocados is also a good idea.