Bermudian Cassava Pie

Cassava pie is a traditional Bermudian dish, often served for Christmas dinner! It consists of a sweet, cake-like mix made with cassava, cooked with a savory layer of tender chicken in the middle. Ingredient notes: - Cassava can be found in Asian stores, and stores that sell Filipino produce and ingredients. Look for frozen grated cassava as this will make the recipe much easier - If you are unable to find the pre-prepared frozen cassava, then use fresh but be careful when preparing as raw cassava is toxic when eaten. The recipe instructions cover the steps needing to be taken to prepare cassava well - The amount of cassava in the recipe is what is needed to go into the pie grated and doesn't account for the skin and core, so buy 200-300g additional to allow for this - Ensure your eggs are at room temperature - Ensure butter is softened at room temperature Cooking notes: - You can use a loaf tin for this recipe, or if you'd prefer you can use a ceramic or glass rectangular casserole dish - The butter can melt and spill over the dish and onto the floor of the oven, during cooking. Place the pie dish onto a baking tray to prevent this Cassava Pie can be wrapped up well in baking paper and foil to be frozen, or it will last in the fridge for 4 days. Recipe tested and photographed by Miriam

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% Daily Values based on a 2,000 calorie diet

Step 1

Step One- prepare the cassava

Step 2

First, rinse the cassava and dry. Cut widthwise into 3-4 chunks and then peel each of these carefully with a knife. The skin is very thick and difficult to peel with a vegetable peeler, as it is coated in wax for preservation during transport. Once peeled, remove any obviously bad parts (discoloured or flecked with brown). Next, remove the fibrous core of the cassava. This can be done by cutting the peeled chunks into quarters lengthwise, and taking out the innermost corner of each wedge

Step 3

Once peeled and cored, you can start grating the cassava. This is quicker in a food processor with a grater attachment but can be done easily enough by hand. Weigh the grated cassava to ensure there is 454g/1lb

Step 4

Take a clean tea towel and place the grated cassava inside. Fold up the ends of the tea towel so you have a bundle and squeeze to remove any excess fluid from the cassava. This milky looking liquid is toxic so ensure you discard it. After squeezing out as much as you can, place into another clean tea towel and set in a colander, standing on a plate. Place something heavy on top of the bundled cassava to encourage more draining whilst we continue with the recipe

Step 5

Step Two- prepare the chicken

Step 6

Place the chicken in a large pot together with celery, salt, & thyme and fill with water, to cover the chicken. Bring to the boil and simmer until cooked through, about 30 minutes. Remove the chicken from the pot & allow to cool. Reserve 1/2 cup of the stock and set aside to cool. Once the chicken is cool, remove the skin, bones, and any excess fat. Cut the chicken into bite size pieces

Step 7

Step Three- prepare the cassava filling

Step 8

Cream together butter and sugar until pale and fluffy

Step 9

Beat the eggs and incorporate into the sugar and butter mix by slowly pouring in a little at a time, beating well after each addition. Don't rush this step, as we want to avoid any curdling. The end result should be a smooth, fluffy, thick and silky looking mixture

Step 10

Add all spices, salt, lemon zest, vanilla and almond extracts and mix well

Step 11

Fold cassava into the mixture and ensure it is fully incorporated into the mix

Step 12

Step Four- layer the pie

Step 13

In a well greased pan add half of the cassava mixture to the bottom of the pan

Step 14

Then add a layer of chicken (more or less to your liking). Before adding the last layer of cassava, pour the reserved and cooled 1/2 cup chicken stock over the layer of chicken evenly

Step 15

Use the remaining cassava mix to cover the chicken then smooth the cassava out using a fork or spatula

Step 16

Bake at 325°F/ Gas Mark 3/ 165°C for 2 hours. The pie is done when a knife inserted comes out clean, and the pie is golden on top. Check after an hour to ensure the top doesn't burn and cover with foil if it is getting brown fast. Check again after 30 minutes and do the knife test to see if it is cooked through. Once cooked, remove from the oven and allow to cool

Step 17

Once cool, slice and serve. Also delicious eaten warm, though be warned it won't slice so easily.... Enjoy!

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