| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Caribbean |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Bacalao, preferably boned |
| 1 |
|
Avacado, peeled and diced |
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Lime or lemon juice |
| 1 |
|
Garlic clove, crushed |
| 2 |
|
Fresh jalapeno peppers |
|
|
seeded and chopped |
| 1 |
T |
Chopped fresh parsley |
| 1 |
pn |
Sugar |
| 1/2 |
c |
Cassava meal or fine |
|
|
unseasoned dried |
|
|
breadcrumbs |
| 1/4 |
c |
Coconut milk |
|
|
Salt and fresh ground pepper |
|
|
to taste |
INSTRUCTIONS
soak codfish in cold water to cover for 3-4 hrs. drain, rinse under
cold water. pat dry. place under a broiler and broil until brown,
turning to cook on both sides. cool, then shred finely with a fork. in
a bowl, mash avacado, and stir in codfish. in another bowl, mix a
dressing of oil, lime or lemon juice, , garlic, hot peppers, parsley,
and sugar. pour over avacado paste, add breadcrumbs or meal, and
coconut milk, then mix to form a thick paste. taste and add salt and
pepper, if needed. serve on crackers as a canape. makes 2 1/2 cups.
Posted to MM-Recipes Digest by Colleen <dharmaa@yahoo.com> on Nov 29,
1998, converted by MM_Buster v2.0l.
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