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Cassava And Salt Fish Casserole

  • 0 people already cooked this dish.
  • Total: 45min
    Preparation: 45min
  • Portions: 8
  • Difficulty: Easy


  • 2 Pounds Cassava, Raw Peeled
  • 4 Cubes Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25) Crumbled
  • 1 Pound Salt Fish Boiled and flaked
  • 1 Tablespoon Margarine
  • 1 Tablespoon Vegetable Oil
  • 2 Units Onion Medium sized onion, finely chopped
  • 5 Pieces Garlic Finely chopped
  • 4 Units Pimento Peppers Finely chopped
  • 2 Tablespoons Chive Finely chopped
  • 1 Tablespoon Celery, Raw Finely chopped
  • 1 Tablespoon Chadon Beni Finely chopped
  • 5 Units Tomatoes Medium sized, tomatoes, chopped
  • 1 Cup Carrots, Canned, Regular Pack, Drained Solids Grated
  • 2 Tablespoons Butter
  • 1 Pack CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 2 Cups Cheese Grated


  1. 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.

  2. 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.

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

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

Mark as cooked

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