My friend, Sheelagh, makes this fabulous dip. The ingredients are easily bought in Lagos and she serves it with sliced French bread that has been toasted with garlic butter. I love the fact that you taste as you go along to get the correct flavour, which usually results in me eating at least a quarter of the dip before the guests arrive!
Ingredients
1 tin smoked oysters
Cream
Mayonnaise
Tabasco Sauce
Spring onion
Salt and Pepper
Chop up about three small spring onions and place in a blender together with the smoked oysters (no need to drain them) and about a quarter cup of cream, a few spoonfuls of mayonnaise, and a few drops of Tabasco Sauce. Add salt and pepper.
Pulse until you have a smooth texture and taste as you go to get the correct flavour.
Sprinkle with cayenne pepper for colour.
When at home in Jozi, I like to serve it with cherry tomatoes and rice crackers.
Enjoy!
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