Cassava Pie
AuthorsefordCategoryBermudian dishes, dinner ideas, Holiday MenuDifficultyIntermediateCassava Pie is a sweet but savory dish unique to Bermuda cuisine. Made from grated Cassava, sugar, eggs, chicken and broth and baked into a cake like dish.
To Start, Place cassava inside a strainer with a cheesecloth or thin tea towel. Squeeze as much liquid out as possible until the cassava resembles a wet crumbly dough. Rest aside for later.
In a medium or large pot, place cleaned chicken thighs along with fresh thyme, 1 onion halved and 2 or 3 vegetable stock cubes (you can use stock or chicken cubes). Fill the pot with just enough water to cover the chicken and place on medium heat.
Cook for 15 minutes or until the thighs are cooked through. Taste the broth and season with salt if needed. Remove from the heat and allow to cool completely.
When the chicken has reached room temperature, separate from the broth and break into pieces with your hands or a fork. If the chicken has bones and skin, discard these.
Keep the chicken pieces separate from the broth and place both to the side for later.
Using a stand or hand mixer, cream butter and sugar, then add eggs. Once the eggs have mixed in with the creamed butter and sugar, add the salt, vanilla and nutmeg. Continue to beat until all is mixed well.
Next, use your hands to sift the cassava into the wet ingredients and mix thoroughly to check for any stalks or lumps. Once the cassava is incorporated prepare it for layering.
First, Preheat your oven to 325F/162C.
Take a deep 9x11 or 9x13 pan and grease it well with vegetable shortening or lard (never use butter. It burns).
Second, pour in a layer of cassava batter at least 1- 1 1/2 inch thick. Take the chicken pieces and spread them over the first layer of cassava.
Spoon a 1/2 cup of broth over the chicken then add the remaining cassava to the pan.
Thirdly, Take a fork or a knife and make patterns over the top by pressing down onto the batter. Spoon more broth over the top. Make sure to pour enough liquid to absorb but do not make it soupy.
Finally, bake for 1 and a half hours ( depending on the size of your pan) or until the middle is firm or knife comes out clean. Remove from oven and let cool before serving.
Cassava Pie goes well with chow chow mustard or Piccalilli.
Ingredients
Directions
To Start, Place cassava inside a strainer with a cheesecloth or thin tea towel. Squeeze as much liquid out as possible until the cassava resembles a wet crumbly dough. Rest aside for later.
In a medium or large pot, place cleaned chicken thighs along with fresh thyme, 1 onion halved and 2 or 3 vegetable stock cubes (you can use stock or chicken cubes). Fill the pot with just enough water to cover the chicken and place on medium heat.
Cook for 15 minutes or until the thighs are cooked through. Taste the broth and season with salt if needed. Remove from the heat and allow to cool completely.
When the chicken has reached room temperature, separate from the broth and break into pieces with your hands or a fork. If the chicken has bones and skin, discard these.
Keep the chicken pieces separate from the broth and place both to the side for later.
Using a stand or hand mixer, cream butter and sugar, then add eggs. Once the eggs have mixed in with the creamed butter and sugar, add the salt, vanilla and nutmeg. Continue to beat until all is mixed well.
Next, use your hands to sift the cassava into the wet ingredients and mix thoroughly to check for any stalks or lumps. Once the cassava is incorporated prepare it for layering.
First, Preheat your oven to 325F/162C.
Take a deep 9x11 or 9x13 pan and grease it well with vegetable shortening or lard (never use butter. It burns).
Second, pour in a layer of cassava batter at least 1- 1 1/2 inch thick. Take the chicken pieces and spread them over the first layer of cassava.
Spoon a 1/2 cup of broth over the chicken then add the remaining cassava to the pan.
Thirdly, Take a fork or a knife and make patterns over the top by pressing down onto the batter. Spoon more broth over the top. Make sure to pour enough liquid to absorb but do not make it soupy.
Finally, bake for 1 and a half hours ( depending on the size of your pan) or until the middle is firm or knife comes out clean. Remove from oven and let cool before serving.
Cassava Pie goes well with chow chow mustard or Piccalilli.
