The Féroce d'avocat is one of Martinique's flagship appetizers. The Féroce name (meaning fierce in French) comes from the presence of chili 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. Today, the Féroce d'avocat is seen more as an appetizer and is offered in gourmet form in several restaurants on the island. The chili, although a fundamental element of the first recipe, is now optional if you do not like to eat spicy.
For 4 servings:
- 1 large ripe avocado (Lula variety)
- 250 gr of cassava flour
- 1 thick slice of salted and dried cod or minced cod
- 1 chilli (optional)
- 2 tablespoons of vegetable oil
- Soak the cod in water to "desalt" it.
- Change the water several times to remove as much salt as possible.
- Meanwhile, pit the avocados and mash them in a salad bowl.
- Add the cassava flour while mixing, until a fairly consistent paste is obtained.
- Crumble the cod finely (if you have opted for compact cod) and add it to the preparation.
- Adjust the seasoning with salt and pepper and add a few pieces of chopped chili (optional) as well as the oil.
- If you do not serve immediately, refrigerate.