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Bermuda cassava pie
Cassava pie: Bermuda's Christmas cassava bake with chicken and pork
No Bermudian Christmas table is complete without cassava pie, a dense, golden, faintly sweet bake of grated cassava, eggs, butter, sugar and nutmeg layered around a filling of stewed chicken and pork. Families compare recipes and argue over sweetness; it is served in slices with the turkey on Christmas Day and eaten cold for days after. The pork here is boneless pork shoulder, stewed with the chicken until tender. The common mistake is underbaking: the cassava must set firm and brown deeply, or it is gluey in the middle. Use frozen grated cassava, squeezed dry. Chef's tip: make the filling the day before; cold meat is easier to layer and the stock gels into a juicy middle.
- Total time
- 195 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the filling
- 1 ¾ lb bone-in chicken thighsskinned
- 1 ⅛ lb boneless pork shoulderin 3 cm cubes
- 1 onionquartered
- 4 sprigs thyme
- 1 litre water
- 1 ½ tsp salt
- ½ tsp black pepper
For the cassava
- 3 ⅓ lb frozen grated cassavathawed and squeezed dry
- 8 oz buttersoftened, plus extra for the dish
- 9 oz sugar
- 8 eggs
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp salt
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Method
0/7 doneStep 1: Put 1 ¾ lb bone-in chicken thighs, 1 ⅛ lb boneless pork shoulder, 1 onion, 4 sprigs thyme, 1 ½ tsp salt and ½ tsp black pepper in a pot with 1 litre water, bring to the boil and simmer gently for 1 hour, until both meats are tender and the chicken reaches 165°F at the bone.
60 minStep 2: Lift out the meats, pull the chicken off the bone and cut the pork smaller. Boil the stock hard until reduced to about 250 ml. Cool the meat in the stock and chill until needed.
20 minStep 3: Heat the oven to 350°F (325°F fan). Butter a deep 25 × 35 cm baking dish.
Step 4: Beat 8 oz butter and 9 oz sugar until pale, then beat in 8 eggs one at a time. Mix in 1 tsp ground nutmeg, ½ tsp ground cinnamon, 1 tsp vanilla extract and 1 tsp salt, then the squeezed 3 ⅓ lb frozen grated cassava, to make a thick batter.
10 minStep 5: Spread half the cassava in the dish. Spread the meat and its stock over it, leaving a 2 cm border, then cover with the rest of the cassava and smooth the top.
Step 6: Bake for 2 hours, until deep golden brown, firm in the centre and a skewer pushed into the cassava layer comes out clean. The meat layer should be piping hot (167°F). Cover with foil if it browns too fast.
120 minStep 7: Rest for 30 minutes before slicing. Leftovers keep 3 days in the fridge; reheat until piping hot.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 45 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bermuda cassava pie take?
- About 195 minutes in total: 45 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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