Féroce d'Avocat is a traditional Martinique recipe for a classic and historic breakfast dish or starter of mashed avocoado blended with cassava flour, salt cod and chilli. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Féroce d'Avocat.
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The Féroce d'avocat is one of Martinique's flagship starters. The Féroce name (meaning fierce in French) comes from the presence of chilli in the recipe. Originally, it was the field workers who prepared it as a breakfast during the avocado season (May-September) before going to work.
Ingredients:
1 large ripe avocado (Lula variety)
250g of cassava flour
1 thick slice of salted and dried cod
1 chilli
2 tbsp of vegetable oil
Salt and freshly-ground black Pepper,
If using salt cod, wash thoroughly in running water to remove any excess surface salt. Place in a large pan, cover with water and bring to a boil. Repeat this process three times then taste the cod (it should no longer be excessively salty), flake with a fork and set aside.
Halve the avocados, pit them then scoop out the flesh into a bowl. Mash with a fork, adding in the cassava flour as you go. Keep mashing until you have an even pulp (the cassava should be well and evenly distributed).
Now mix in the flaked cod, followed by the chilli and oil. Adjust the seasoning to taste. If you are not going to serve it immediately, refrigerate until you are ready.
If desired you can add one or more of the suggested additions as variations on the recipe.
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