Cassava Farine with Fish

Name: Cassava Farine with Fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominica
Ingredients: 2 cups cassava farine (toasted cassava meal); 1 lb fried or steamed fish (kingfish or snapper); 1 onion, sliced; 1 tomato, chopped; 2 cloves garlic, minced; 1 scotch bonnet pepper, minced; 2 tbsp vegetable oil; 2 cups hot water; Salt and black pepper to taste

4 servings15 min prep25 min cookEasy Dominica

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The Story Behind It

The Tale of Cassava Farine with Fish

Story updated September 17, 2026

Cassava farine with fish reflects Dominica's deep Kalinago (Carib) indigenous heritage; the toasted, granular cassava meal called farine has been produced by Kalinago communities for centuries as a way to preserve cassava, and Dominica remains home to the Caribbean's largest recognized indigenous territory.

Ingredients

Scale:· 4 servings

2 cups cassava farine (toasted cassava meal)
1 lb fried or steamed fish (kingfish or snapper)
1 onion, sliced
1 tomato, chopped
2 cloves garlic, minced
1 scotch bonnet pepper, minced
2 tbsp vegetable oil
2 cups hot water
Salt and black pepper to taste

Instructions

1Season the fish with salt, pepper, and garlic, then pan-fry or steam until cooked through; flake or set aside whole.
2Heat oil in a skillet and saute onion, tomato, and scotch bonnet pepper until softened.
3Gradually stir in the cassava farine and hot water, mixing continuously until it absorbs the liquid and forms a light, fluffy texture.
4Season the farine with salt and pepper.
5Fold in flaked fish, or serve the fish whole alongside the farine.
6Serve warm as a traditional Dominican breakfast or light meal.

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