Féroce d’Avocat = Bedevilled Avocado

Looking for an easy starter which will awaken your tastebuds?
Then, think of Féroce d’Avocat, a classic dish from Martinique and Guadeloupe.
It is called féroce (fierce in French) because of the chillies.
The greater amount of chillies used, the fiercer it is.
If you are not used to cooking with chillies, try a small quantity first.

Although this is a starter, it will be an excellent accompaniment to any fish dish and transport you to the French Caribbean.

The use of the cassava flour goes back to the African origins of the populations taken as slaves to the West Indies.
It binds the mixture together and is available in many supermarkets but if you cannot find any, add a little more salt cod.
It is also gluten-free and is therefore good for coeliacs (people who have an intolerance to gluten)
In Martinique and Guadeloupe, flat breads are also made with cassava flour and they are called cassaves.

Serves 2:

1 ripe avocado
100 g cooked salt cod (See previous post on Buljol)
2 small chillies, de-seeded and finely chopped
4 garlic cloves, peeled and finely chopped
Juice of 2 limes
50g cassava flour
2 small cherry tomatoes to decorate

1. Peel the avocado, remove the stone, sprinkle with the lime juice and mash it with a fork.

2. Add the flaked salt cod, the cassava flour, the chillies and garlic and mix well.

3. Serve immediately with a very cool white wine.

Bon Appétit!

Tip: You can serve it in an avocado dish or rolled up in the palm of your hand and simply put on a plate.

Do not use any salt in this dish as the salt cod will provide enough.


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