2 avocados
Salted fish(~ 1/3 of the avocado weight)
Gari - Grounded Cassava (~ 1/3 of the avocado weight)
Salt
4 tbsp olive oil
3 garlic cloves (pressed)
½ lime juice
2 tbsp fresh parsley and chives (chopped)
1 onion (finely chopped)
2 chopped fresh tomatoes ( remove the juice)
2 drops piment confit
1
Boil the salted fish for at least 40 min (change the water half time), press it to remove all the water then slightly grilled it using a grill pan and shred it
2
Wash the avocados, cut them in 2, remove the seeds and peel them
3
In a bowl mash the avocados (with a fork)
4
Add the Gari, salted fish (at room temperature) then all the other ingredients
5
Then mix everything with your hands until get a homogeneous preparation
6
Suggestion: Make a small quenelle, serve with green leaf salad and toast bread
Ingredients
2 avocados
Salted fish(~ 1/3 of the avocado weight)
Gari - Grounded Cassava (~ 1/3 of the avocado weight)
Salt
4 tbsp olive oil
3 garlic cloves (pressed)
½ lime juice
2 tbsp fresh parsley and chives (chopped)
1 onion (finely chopped)
2 chopped fresh tomatoes ( remove the juice)
2 drops piment confit
