FEROCE D’AVOCAT

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins

Feroce d’Avocat is a traditional French West Indian specialty made from salt cod, avocado and cassava.

Course: Appetizer

Cuisine: Caribbean, West Indian

Servings: 6 people

Author: Vera Abitbol

 

INGREDIENTS

• ½ lb. salt cod, desalted
• 1 large ripe avocado (about 1 lb./500g 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 parsley
• 3 tablespoons sunflower oil
• Juice of 1 lime
• Pepper
• Salt

 

INSTRUCTIONS

1. In a pot, cover the cod with water and bring to boil.
2. Remove the cod and drain immediately.
3. Cut avocado in half, remove the flesh and cut into large pieces.
4. Drizzle the avocado flesh with lime juice to prevent from blackening.
5. Place parsley in the bowl of a food processor and chop finely.
6. Then add the avocado, cod, garlic, a small piece of chili and chives. Mix.
7. Add cassava flour and oil while mixing until mixture is homogeneous.
8. Add salt and pepper
9. Refrigerate for one hour before serving.

Suggestion for the presentation: place the mixture in the avocado shell.

 

ACCRAS DE MORUE (SALT COD FRITTERS)

• Prep Time: 1 hr.
• Cook Time: 10 mins
• Total Time: 1 hr. 10 mins

Salt cod fritters (accras de morue) are the traditional spicy and delicious fritters, known all over the French West Indies.

Course: Appetizer

Cuisine: Caribbean, West Indian

Servings: 25 fritters

Author: Vera Abitbol

 

INGREDIENTS

• 1 lb. salt cod
• 2½ cup all-purpose flour
• 1 cup milk
• 1 teaspoon baking soda
• 2 scallions, chopped
• 3 cloves garlic
• ½ bunch flat parsley, very finely chopped
• 1 West Indian pepper, chopped
• Juice of 1 lime
• ½ teaspoon salt
• ½ teaspoon pepper
• Peanut oil (for frying)

INSTRUCTIONS

Desalting the cod

1. Cut the cod into chunks and put them in a colander.
2. Immerse the colander into a large container filled with water and put it in the refrigerator.
3. Leave it for 24 hours, changing the water as often as possible.

Accras

1. Cut the cod and add to a saucepan with one garlic clove. Cover with water. Bring to a boil.
2. In a bowl, crumble cod finely, and remove bones if any.
3. Chop the 2 raw garlic cloves and the blanched garlic clove.
4. Mix cod, garlic, chives, peppers and parsley.
5. In a large bowl, pour the flour. Make a well and pour half of the milk in the center.
6. Mix gently and then slowly pour the remaining milk until reaching a semi thick batter of the same density as heavy cream.
7. If the batter seems too liquid, add a little flour. If it is too thick, thin with a little water.
8. Incorporate the cod mixture to the batter.
9. In a bowl, put baking soda and pour the lemon juice over it. It will emulsify. Incorporate into the batter immediately so it rises.
10. Let the dough rest for 1 hour in the refrigerator.
11. In a skillet, heat a large oil bath.
12. Pour batter with a spoon to form small fritters or form balls with well-oiled hands.
13. When the fritters are golden, remove them with a slotted spoon and let them drain 2 to 3 minutes on paper towels.
14. Serve the warm salt cod fritters as an appetizer or next to a salad with a sweet and sour or spicy sauce.
15. Salt cod fritters will keep 48 hours in the refrigerator in an airtight container.