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Cassava and Salt Fish Casserole

  • 0 people already cooked this dish.
  • Total: 50min
    Preparation: 50min
  • Portions: 8
  • Difficulty: Intermediate


  • 2 Pounds Cassava, peeled
  • 4 MAGGI Garlic Onion Cubes, crumbled
  • 1 Pound Salt fish, boiled and flaked
  • 1 Tablespoon Margarine
  • 1 Tablespoon Vegetable oil
  • 2 Medium Onion, finely chopped
  • 5 Cloves Garlic, finely chopped
  • 4 Pimento peppers, finely chopped
  • 2 Tablespoons Chive, finely chopped
  • 1 Tablespoon Celery, finely chopped
  • 1 Tablespoon Chadon Beni, finely chopped
  • 5 Medium Tomatoes, chopped
  • 1 Cup Carrots, grated
  • 2 Tablespoons Butter
  • 1 Pack CARNATION Full Cream Evaporated Milk (250 ml)
  • 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.

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

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

Mark as cooked

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