This exotic dish from the French West Indies is essential to the traditional culinary experience when traveling around the Islands. It’s made of salted cod fish, avocado, and cassava flour.
Note that the dried cod requires to soak in water for 2 hours …
- 2 avocados, locally produced, that is about 600g total avocado pulp
- More or less ½ a cup of groundnut oil
- 1 lime
- 300g dried cod flakes
- 1 slice of strong chili pepper
- 1 onion
- A few chives stems
- 3 garlic cloves
- Between 100 and 150 g of cassava flour
- Step 1 First of all, soak the dried cod in a large amount of cold water for over an hour. Change the water at least twice, drain and taste. The cod will have to remain a bit salty but not too much. Pre-heat the oven to 170°. Place the fish on an oven rack, place in the oven for a few minutes. Remove from the oven, get rid of the water, and heat up again in the oven. The cod should be very dry. Let it cool down.
- Step 2 In the meantime, cut the avocado pulp into small cubes. Discard the skin and the bone. Press some lime over it, use a fork to crush the pulp and store in the refrigerator.
- Step 3 Add to the cod flakes the crushed garlic, the onion, and the finely chopped chives, a tiny piece of chili and a bit of oil. It is convenient to know that this preparation, with enough oil, can be stored in the refrigerator several days in a container with a tight lid on. You can even freeze it, but in that case, don’t add oil.
- Step 4 When ready to serve, mix the avocado pulp and the cod flakes preparations to some cassava flour. Add the oil and the flour until the texture is perfect. It should become a thick mashed dough. Serve in a small dish or in the shape of small balls.