Jack White performed at Oklahoma University’s McCasland Field House on Feb. 2. One day prior to the show, Oklahoma’s student paper, The Oklahoma Daily, posted White’s full contract, including his $80,000 payment and tour rider. On the rider was a lengthy, detailed guacamole recipe to be served backstage.

Showing their displeasure with the contract being published, White’s booking agency William Morris Endeavor Entertainment has since banned any of its acts from performing at Oklahoma. They claim that the paper ridiculed White and they do not wish for any other artists to be treated that way.

During his show, White bashed The Oklahoma Daily, saying, “Just because you can type it on your computer doesn’t make it right.” In response, the paper defended the article in question by citing the Freedom of Information Act and the Society of Professional Journalists’ standards to “seek truth and report it and to minimize harm.”

An incredibly specific guacamole recipe wasn’t the only interesting request on the tour rider, it was also asked that no bananas be present at the show— “This is a NO BANANA TOUR. Seriously. We don’t want to see bananas anywhere in the building.”

Since it has been a week since the controversy of “Guacamole Gate,” I thought that Jack White’s avocado-based dip could be shared safely here at Iowa State. I figure OU students shouldn’t be the only ones who get to enjoy this tasty recipe. Below is a reprint of the infamous guacamole recipe, go ahead and try it for yourself. The serving size is for a tour party of 31. I recommend serving with tortilla chips, far away from bananas, while listening to Jack White’s 2014 album “Lazaretto.”

Jack White’s avocado recipe

8 large, ripe Hass avocado, cut in half lengthwise. Remove the pit – save them, though – and dice into large cubes with a butter knife – three to four slits down, three or four across. Scoop out the chunks with a spoon, careful to maintain the avocados in fairly large chunks

4 vine-ripened tomatoes, diced

½ yellow onion, finely chopped

4 Serrano peppers, de-veined and chopped

1 lime

Salt and pepper, to taste

Mix all the ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and rested, add the pits into the guacamole and even out the top with a spoon or spatula. Add ½ lime to the top layer, so you cover most of the surface with the juice. The pits and lime will keep it from browning prematurely. Cover with plastic wrap and refrigerate until served.