Jamaican Spice Cubes by Jeremy Safron

This recipe is in the style of Jamaican jerk baked tofu using avocado instead of tofu. This recipe requires a firm yet ripe avocado and a special cutting style that i learned from a japanese sushi chef long ago.

Ingredients:
3 Avocados

1 cup tahini
1 tablespoon ginger juice
1/4 cup tamarind
1 habenjero pepper
1 teaspoon Allspice powder
1 soaked date
3 sprigs of cilantro
Bottom 3 inches of a scallion
1 tablespoon tangerine juice
2 tablespoons olive oil
Pinch of Salt
*add water only if needed*

Put the avocados aside while preparing the sauce Place all ingredients (except avocados) in a strong blender or blender cup (nut butter jar screwed onto an oster or other generic blender base)

Blend until smooth (making sure the pepper blended well) adding water slowly as needed.

Now take an avocado and cut it in half, remove the pit, and place it open face down - shell side up
Next cut two small incisions in the back of the avocado shell. Peel back the shell of the avocado leaving the fruit exposed on the cutting board. Gently slice the avocado into cubes. Place the cubes in a bowl and pour the sauce over them while softly moving them around in order to coat every one. Put the coated avocado cubes on a dehydrator screen sheet If there is extra sauce pour it over the top (it may drip thru so use a tray below with a teflex) or you can save the sauce for afterwards. Now dry the cubes at 108º for 1-4 hours. They are ready to eat or serve them with a jamaican stew or slaw or jambalaya.