Where it comes from
Féroce d'avocat — 'fierce avocado', for its chili kick — is a Martinican starter mashing avocado with salt cod and cassava flour (farine de manioc) into a firm, piquant paste. It is Creole food at its most resourceful.
On the plate
Scoop up féroce d'avocat and it is thick, creamy, and fierce — rich avocado mashed with smoky-salty flakes of cod, the cassava flour giving body, lime sharpening it, and the scotch bonnet living up to the 'fierce' name. Bite: buttery and cooling from the avocado, then a building chili heat, the cod savory throughout. A bold, addictive Martinican starter on bread.
How it works
Cassava flour absorbs moisture and binds the avocado-and-cod mash into a firm, scoopable paste that won't oxidize as fast; lime both brightens and slows browning. The scotch bonnet is added raw and generous — the chili heat is the point of 'féroce'.
Variations
With smoked herring instead of cod. Milder. With more cassava flour (firmer). With herbs. Spread on bread (féroce sandwich). With a little oil for smoothness.
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓25 min active · 15 min waiting
How it's made
8 steps · Show ↓- 112 min
Soak 200 g salt cod overnight; boil briefly, flake, and remove bones.
- 24 min
Grill or pan-char the flaked cod lightly for a smoky note.
- 35 min
Mash 3 ripe avocados with lime juice and crushed garlic.
- 43 min
Mix in the flaked cod and finely chopped scotch bonnet (to taste).
- 54 min
Work in cassava flour (farine de manioc) a little at a time to a thick, firm paste.
- 62 min
Season with salt and a little oil.
- 73 min
Shape into quenelles or balls, or mound in a bowl.
- 81 min
Serve with bread, crackers, or as part of a Creole platter.
