A dish for an aperitif or as a starter to a Creole meal, the fierce avocado or West Indian guacamole is a specialty made from salted cod, avocado and cassava.
The whole spiced with the West Indian chili "habanero", chili which gives its name to the dish since ferocious indicates the power of the chili, power to be adjusted according to the palate of each one. I have just discovered that as earthquakes have their Richter Scale, peppers have their Scoville Scale which classifies them according to their "ferocity".
Habareno is classified as explosive, so it must be handled with care, put on gloves if necessary, avoid touching your eyes, your mouth, finally, do not touch anything with your hands, gentlemen will pee with your hands raised otherwise you will remember some time, in addition to washing your hands is useless since the water does not dissolve the capsaicin responsible for the "spiciness".
By cons it dissolves in fat, hence the use of avocado.
The word "avocado" comes from the Spanish guacate, itself derived from the language word nahuatl ahuacatl which means "testicle", one wonders why ...
In any case, he will be our ally to put out the fire a little.
Finally, all this is a matter of taste, some will be chili suicide bombers, others will remain careful, so be careful to dose according to your guests.
For 4 people, you will need: - 250 g of desalted cod, - 2 avocados, - 100 g ORGANIC cassava flour, - 1 small onion, - 1/2 bunch of flat parsley, - 3 cives, - 3 cloves of garlic, - 1 lime juice, - 1 piece of West Indian pepper (carefully, depending on taste), - 3 tablespoons of sunflower oil.
And all that BIO, BIO, BIO !!!!
- Blanch the cod in boiling water for 2 minutes, refresh, cook again in boiling water for 10 minutes,
- Crumble, deboning, and reserve, - Take the avocado flesh, mash with a fork, drizzle with lemon juice,
- Finely chop the parsley in a blender, - Add cod, garlic, onion, chives and peppers, mix, - Add the cassava flour and oil, mix until a homogeneous mixture is obtained, - Salt and pepper, keep cool at least one hour.