Be the first to This spicy Caribbean-style guacamole uses salt cod and coconut milk to make a fabulous dip.
Prep Time: 4 hours
Cook Time: 20 minutes
Ingredients:
- 1/4 pound salted codfish (bacalao), preferably boned
- 1 medium-size ripe avocado, peeled and diced
- 1/2 cup vegetable oil
- 1/4 cup lime or lemon juice
- 1 garlic clove, crushed
- 2 fresh hot peppers, seeded and chopped
- 1 tablespoon chopped fresh parsley
- Pinch of sugar
- 1/2 cup cassava meal (manioc meal) or fine unseasoned dried bread crumbs
- 1/4 cup coconut milk (available canned as well as fresh)
- Salt and freshly ground pepper
Preparation:
Cover the salt cod with cold water and let soak for 3 to 4 hours. Drain and rinse under cold water. Pat dry with paper towels. Place fish under preheated broiler, turning once, until each side is browned. Cool completely and then shred with a fork.
Mash the avocado and mix with the shredded salt cod.
In a separate bowl, whisk together the oil, lime or lemon juice, garlic, hot peppers, parsley, and sugar to make a dressing.
Add dressing to the avocado and salt cod mixture along with the cassava meal or bread crumbs and coconut milk. Mix thoroughly, then add salt and pepper to taste.
Serve with crackers or tortilla chips as a dip.
Yield: 2-1/2 cups
Mash the avocado and mix with the shredded salt cod.
In a separate bowl, whisk together the oil, lime or lemon juice, garlic, hot peppers, parsley, and sugar to make a dressing.
Add dressing to the avocado and salt cod mixture along with the cassava meal or bread crumbs and coconut milk. Mix thoroughly, then add salt and pepper to taste.
Serve with crackers or tortilla chips as a dip.
Yield: 2-1/2 cups
