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Cassava and Saltfish Pie

Course Seafood, Side Dish, Vegetarian
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
Author Felix (Simply Trini Cooking)


  • 2 lbs. cassava
  • 1 medium onion divided (½ sliced and ½ chopped finely)
  • 4 red tomatoes diced
  • 2 seasoning peppers finely chopped
  • 1 sweet pepper chopped and divided
  • 1 lb salt fish boiled and flaked
  • 2 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 2 cups cheddar cheese
  • 1 cup Parmesan cheese
  • 4 cloves garlic chopped
  • 1 tablespoon parsley finely chopped
  • 1 tablespoon celery leaves only, finely chopped
  • 1 ½ teaspoon paprika
  • 1 teaspoon white pepper
  • 3 tablespoon unsalted butter
  • 4 tablespoon all purpose white flour
  • 2 ½ cups reduced fat milk 2%


  • Wash, peel and boil cassava. Remove centre "string" and dice. Crush and season the cassava using paprika, white pepper and parsley.
  • For white sauce: In a small pot, melt the butter. Add the flour and stir. Then add the milk and continue to stir until the sauce gets to a thick consistency.
  • Pour the white sauce and add the finely chopped onion, ½ of the chopped sweet pepper, and 2 cups cheese. Mix evenly.
  • Boil and flake the saltfish.
  • Saute the onion and garlic in 2 tablespoon olive oil for 1 minute. Then add the diced tomatoes and allow to cook for about 2 minutes. Add the chopped celery, seasoning pepper, and sweet pepper. Add the saltfish and tomato paste and cook for 1 minute. NOTE: You may need to add a little water while the saltfish cooks, about ¼ cup.
  • Time to assemble. Place about half the cassava mixture in a greased dish (13 x 8 x 2 inches) and spread evenly with the back of a fork. Then add the layer of saltfish. top off with the remaining cassava.
  • Sprinkle the Parmesan on the top completely. NOTE: You can substitute with any cheese
  • Bake in a 350 degree F oven for 30 minutes or until golden brown. Serve cool.