Salt Cod and Avocado (Guadeloupean Feroce d'Avocat)

This simple, quick, and above all very authentic recipe, which is also called Antillais guacamole. Feroce d’avocat is a specialty from the French Antilles that is based on salted cod, avocado and cassava. Cod, grilled or poached, is incorporated to a mixture of avocado, chives, parsley and garlic and all of this spiced up with Caribbean hot pepper, also called habañero.

½ lb salt cod, desalted
1 large ripe avocado (~ 1 lb or 2 medium avocados)
½ lb tapioca flour (cassava flour)
3 scallions
2 West Indian chili peppers (habañero peppers)
3 cloves garlic, crushed
½ bunch fresh parsley, chopped
3 Tbsp. sunflower oil
1 lime, freshly juiced
sea salt
black pepper, freshly ground

In a pot, cover the cod with water and bring to boil. Remove the cod and drain immediately.

Cut avocado in half, remove the flesh and cut into large pieces. Drizzle the avocado flesh with lime juice to prevent from blackening.

Place parsley in the bowl of a food processor and chop finely. Then add the avocado, cod, garlic, a small piece of chili and chives. Mix. Add cassava flour and oil while mixing until mixture is homogeneous. Add salt and pepper.

Refrigerate for one hour before serving.

Makes 6 servings.