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Martinique
Crushed avocado, shredded salt cod, a hint of cassava flour, and the fiery heat of chilli — the breakfast of the fields that became an appetiser for the whole of Martinique.
Traditional dish from Martinique.
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Féroce d'avocat is a dish originating in the French Antilles, and more specifically Martinique. It consists of a mixture of mashed avocados, salt cod prepared en chiquetaille — that is to say, shredded —, chilli, and several other ingredients: garlic, onions, cassava flour, herbs, olive oil, and lime juice. The gastronomic brochure of the Comité martiniquais du tourisme describes it in the same terms, as a 'mixture of grilled, flaked dried cod, cassava flour and avocado'.
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This dish was traditionally made in Martinique for breakfast in certain families. The brochure of the Comité martiniquais du tourisme confirms this morning custom: 'from the morning, the Féroce'. Its name stems from the chilli omnipresent in its flavour — it is what gives the dish its 'fierce' reputation.
Over the centuries, the cuisine of Martinique has been enriched by African, European, Indian, and Creole influences, which can be found in each of its dishes, its produce, its spices, and its techniques. Féroce d'avocat belongs to this repertoire of cold appetisers and starters, alongside accras de morue and sauce chien, other staples of the Martinican table.
Appearance
Creamy mixture of mashed avocado, flecked with salt cod shredded en chiquetaille and cassava flour.
Taste
Smooth from the avocado, savoury and salty from the cod, tangy with lime juice, and lifted by the chilli that gives the dish its name.
Texture
Creamy and slightly grainy, between the richness of mashed avocado and the shredded flakes of cod.
avocado, salt cod en chiquetaille, garlic, onions, cassava flour, chilli, olive oil, lime juice.
the cod can be replaced with tuna or crab.
the salt cod is prepared en chiquetaille, that is to say shredded.
the avocado flesh is mashed.
garlic, onions, chilli, herbs, olive oil, lime juice, and cassava flour are incorporated into the mixture.
féroce d'avocat is served cold, as an aperitif or starter.
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Féroce d'avocat is enjoyed cold, as an aperitif or starter, and is traditionally paired with a rhum agricole. The brochure of the Comité martiniquais du tourisme places it right from the morning, alongside 'Ti nain morue', opening a 'marathon of flavours' that then continues with accras, boudin, and fried balaou.
Féroce d'avocat carries no official designation: a traditional, home-style preparation of French Caribbean cuisine, to date it is not part of any known PDO (AOP), PGI (IGP) or Label Rouge scheme.
No producer is listed for this product yet.