Cassava Pie

AuthorsefordCategory, , DifficultyIntermediate

Cassava 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.

Bermuda Cassava Pie

 

Yields14 Servings
Prep Time30 minsCook Time16 hrs 40 minsTotal Time17 hrs 10 mins
 5 lbs Grated Cassava (Strained)
 1 lb Butter (453g)
 2 cups Granulated Sugar
 12 Eggs
 1 tbsp Salt
 ¼ tsp Nutmeg
 2 tsp Vanilla extract
 8 Chicken Thighs (I used boneless and skinless)
 4 Fresh Thyme sprigs
 1 Small Onion
 3 Vegetable Stock Cubes
 Salt to taste
Prepare the Cassava
1

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.

Preparing the Chicken
2

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.

3

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.

Mixing the Cassava Batter
4

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.

5

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.

Layering the Cassava Pie
6

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).

7

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.

8

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

 5 lbs Grated Cassava (Strained)
 1 lb Butter (453g)
 2 cups Granulated Sugar
 12 Eggs
 1 tbsp Salt
 ¼ tsp Nutmeg
 2 tsp Vanilla extract
 8 Chicken Thighs (I used boneless and skinless)
 4 Fresh Thyme sprigs
 1 Small Onion
 3 Vegetable Stock Cubes
 Salt to taste

Directions

Prepare the Cassava
1

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.

Preparing the Chicken
2

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.

3

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.

Mixing the Cassava Batter
4

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.

5

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.

Layering the Cassava Pie
6

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).

7

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.

8

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.

Cassava Pie