Cassava And Salt Fish Casserole

In a saucepan, add cassava, Garlic Onion cubes and 4 cups of water. Bring to a boil and cook for fifteen 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 three minutes then add flaked salt fish and incorporate well. Set aside. 3 - In a medium bowl, place drained cassava and using a potato masher, mash cassava. Add butter and Evaporated Milk. Continue to mash cassava until mixture is a smooth.

Spray casserole dish with cooking spray. Spread salt fish mixture evenly into dish. Spread cassava evenly on to salt fish. Sprinkle cheese on top.

Place in a preheated 375°F (190°C) oven. Bake for 20 mins