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Féroce d'avocat: recipe illustration
Salads & starters

Féroce d'avocat

A rustic avocado purée mixed with shredded salt cod, cassava and chilli, finished with oil. A traditional dish from the Antilles, served cold or warm on bread or as a side.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

459 kcal per serving

Protein
16.3 g
Carbohydrates
30.4 g
of which sugars
3.2 g
Fat
28.9 g
of which saturated fat
5.4 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the salt cod for 24 hours, changing the water several times, then poach it for 10 minutes in simmering water and flake it, removing any bones.
  2. Peel the cassava, cut it into pieces and cook in boiling salted water for 20 minutes until tender, then mash it.
  3. Sauté the chopped onion and garlic in the oil until translucent.
  4. Add the cod, the chopped chilli and the mashed cassava, and stir for 5 minutes over medium heat.
  5. Off the heat, stir in the mashed avocados with a fork, the lime juice and the pepper.
  6. Let it cool slightly and serve with toasted bread.

Variations and tips

Vegetarian version. Replace the cod with crushed chickpea flakes and add a pinch of turmeric.

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Original Ecomely recipe.