Cassava & Salt Fish Casserole
Indulge in the harmonious blend of flavors with a Cassava and Salt Fish Casserole, where tender cassava meets savory salted fish, creating a mouthwatering Caribbean delight that captivates the palate.
Ingredients
- 2 lbs Cassava peeled
- 4 MAGGI Garlic Onion Cubes crumbled
- 1 lb Saltfish boiled & flaked
- 1 tbsp Margarine
- 1 tbsp Vegetable Oil
- 2 Medium Onion finely chopped
- 5 cloves Garlic finely chopped
- 4 Pimento Peppers finely chopped
- 2 tbsps Chive finely chopped
- 1 tbsp Celery finely chopped
- 1 tbsp Chadon Beni finely chopped
- 5 Medium Tomatoes chopped
- 1 cup Carrots grated
- 2 tbsps Butter
- 1 pack Carnation Full Cream Evaporated Milk 250ml
- 2 cups Cheese grated
Instructions
- In a saucepan, add cassava, MAGGI Garlic Onion Cubes and 4 cups of water. Bring to a boil and cook for 15 minutes or until cassava is soft.
- In another saucepan, add oil and margarine, heat until margarine melts. Add garlic, onion, pimento, chive, celery, chandon beni, tomatoes and carrots. Cook for 3 minutes then add flaked saltfish and incorporate well. Set aside.
- In a medium bowl, place drained cassava and using a potato masher, mash cassava. Add butter and Carnation Full Cream Evaporated Milk. Continue to mash cassava until mixture is smooth.
- Spray casserole dish with cooking spray, Spread saltfish mixture evenly into dish. Spread cassava evenly on to saltfish. Sprinkle cheese on top.
- Place in a preheated 375 degrees F (190 degrees C) oven. Bake for 20 minutes.