Féroce d’Avocat

Name: Féroce d’Avocat
Cuisine: Americas
Ingredients: 4 oz. farine de manioc (cassava meal); ⅓ pint vegetable oil; Salt and freshly ground pepper to taste; ⅛ teaspoon sugar; 1 medium-sized avocado, peeled, seeded and cut into ½-inch cubes; 1 tablespoon chopped parsley; 1 clove garlic, crushed; ½ medium onion, finely chopped; 3 tablespoons lime, or lemon, juice; 1, or more, fresh hot red or green peppers, seeded and chopped; 4 oz. salt codfish

Preparation info

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This could be translated as ‘a fierceness of avocado’ which, while picturesque, would give an unfair impression since féroce simply refers to how much hot fresh pepper has been used in the dish. Traditionally this is highly seasoned but ultimately one pleases oneself and adds hot pepper to taste.

Ingredients

4 oz. salt codfish
1 medium-sized avocado, peeled, seeded and cut into ½-inch cubes
⅓ pint

Americas
Guadeloupe
Starter
Pescatarian
Caribbean
Gluten-free

Method

Soak the cod overnight in cold water. Drain thoroughly, refresh with cold water, pat dry and grill until lightly coloured on both sides. When cool enough to handle, remove bones and skin and shred as finely as possible. Place fish in a bowl with the avocado. Mix together the oil and lime or lemon juice, add the onion, garlic, hot pepper, parsley, salt and pepper to taste, and the sugar. Be care