This is a very popular salad on the windward island of Sćo Vicente. Some cooks add lobster or shrimp to make a complete meal for lunch or a light supper. It goes well with a chilled glass of white Dćo wine.
1 tablespoon sugar
¼ cup port wine
½ cup dates, chopped fine
Cut the avocados lengthwise in half and remove the seeds. Remove the meat with a spoon carefully so as not to tear or puncture the shells. Place the meat in a large bowl and mash with a fork until it has a smooth consistency. Add the sugar, port, and the chopped dates. Mix well, cover with plastic wrap, and chill at least 2 hours.
Stuff the shells and place the filled avocado halves over crushed ice and serve.
country : Cape Verde
course : salad
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton