Fierce lawyer, féroce d’avocat

Even if “féroce” is fierce and the French for lawyer is “avocat”, I don’t think the dish was named from there. It’s most likely an allusion to the fierce hotness of the chili.
It’s a specialty from the French Antilles islands (Caribbeans).

There are variations of the recipe. The principle is to make a puree of avocado, morue (salted cod fish), hot chili pepper and manioc. Not necessarily in equal proportion, as some people want less chili, some more even I have not met anyone like that so far.

I soaked the salted fish in several baths, then grilled it in the oven-toaster and torn it apart, taking away the bits of bones.

Avocado (and a little shikwasa lime juice), a chili, a chive (kujo negi).
If you don’t get the manioc from your garden, Antillese grocery stores have some powdered ready to use manioc, perfect for this recipe. If you don’t have such stores…
So I have used Asian tapioca starch that I baked in the oven toaster to cook it, then wet with coconut milk, let it sit a while before mixing in.

The mixture is usually smoother. It can be made dryer with more manioc and shaped in balls to take with a toothpick. That depends if you want it as an appetizer or a dish. That was a meal, so I wanted it chunky and kept bits of fish and avocado to add in later.

The chili can be proposed as a topping if you are not sure about how much fierceness the guests can enjoy.
Serve with a ti’punch. Well, sweet white wine was well today.

To complete the feast, something neither fat nor salty… Small sweet potatoes.

Miam miam !

4 thoughts on “Fierce lawyer, féroce d’avocat

  1. Pingback: Morue parmentière au yuzu-kosho, bathing in a fragrance of osmanthus « GOURMANDE in OSAKA

  2. Pingback: Fêtes . Dinners of Holiday. Many IDs, change of style. « GOURMANDE in OSAKA

  3. Pingback: La mer. French sea dishes ( compilation) « GOURMANDE in OSAKA

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