Féroce d'avocat with smoked herring

The féroce d'avocat is one of Martinique's flagship entrances. 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. Here the smoked herring replaces the cod which is part of the original recipe. 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 only the optional if you do not like to eat spicy.


For 4 servings:

  • 500 gr of cassava flour
  • 2 large avocados or 4 small avocados
  • 10 cl of olive oil
  • 4 vegetarian peppers
  • 1 bouquet garni
  • 1 onion
  • 4 cloves of garlic
  • 1 lemon
  • Salt
  • Pepper
  1. Peel the avocados, lemon them so that they do not darken
  2. Cook the herring in water for 15 minutes and chop finely.
  3. Finely chop the spices.
  4. Mix them with the avocados and the cassava flour.
  5. Mix everything until a homogeneous paste is obtained.
  6. Dress at your convenience.