Cassava and Saltfish Pie
Prep time
Cook time
Total time
Recipe type: Seafood, Vegetarian, Side Dish
Cuisine: Caribbean
Serves: 9
  • 2 lbs. cassava
  • 1 medium onion, divided (1/2 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 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 cups cheddar cheese
  • 1 cup Parmesan cheese
  • 4 cloves garlic, chopped
  • 1 tbsp parsley, finely chopped
  • 1 tbsp celery (leaves only), finely chopped
  • 1½ tsp paprika
  • 1 tsp white pepper
  • 3 tbsp unsalted butter
  • 4 tbsp all purpose white flour
  • 2½ cups reduced fat milk, 2%
  1. Wash, peel and boil cassava. Remove centre "string" and dice. Crush and season the cassava using paprika, white pepper and parsley.
  2. 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.
  3. Pour the white sauce and add the finely chopped onion, ½ of the chopped sweet pepper, and 2 cups cheese. Mix evenly.
  4. Boil and flake the saltfish.
  5. Saute the onion and garlic in 2 tbsp 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.
  6. 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.
  7. Sprinkle the Parmesan on the top completely. NOTE: You can substitute with any cheese
  8. Bake in a 350 degree F oven for 30 minutes or until golden brown. Serve cool.
Recipe by Simply Trini Cooking at