Cassava and Salt Fish Casserole

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Difficulty Easy
Portions: 8
Total 52 min

Ingredients

  • 2 Pounds Cassava (peeled and diced)
  • 4 Cubes MAGGI® Onion and Garlic Cubes
  • 4 Cups Water
  • 2 Tablespoons Vegetable Oil
  • 2 Mediums Onion (diced)
  • 5 Pieces Garlic (diced)
  • 5 Mediums Tomatoes (diced)
  • 1 Cup Carrots (grated)
  • 1 Pound Salt Fish (boiled and flaked)
  • 1 Tablespoon MAGGI® Pepper Sauce Mild
  • 2 Tablespoons Butter
  • 1 Cup CARNATION® Full Cream Evaporated Milk
  • 2 Cups Cheddar Cheese (grated)

Instructions

  • 1.  In a pot add cassava, Onion and Garlic Cubes and 4 cups of water. Bring to a boil and cook for fifteen minutes or until cassava is soft.
  • 2.  In a saucepan heat oil. Add onion, garlic, tomatoes and carrots. Cook for three minutes then add flaked salt fish and Mild Pepper Sauce 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 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

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