Entree: Bermuda – Cassava Pie (baked grated root vegetable custard with meat)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 15 min

Total 1 hr 45 min

Ingredients

- 4 cups (900 g) grated fresh cassava (yuca), well drained (or equivalent frozen grated cassava, thawed and drained)
- 1 lb (454 g) salted beef, soaked in several changes of water for 12–24 hours and then cooked and shredded
- 6 oz (170 g) salted pork or thick-cut bacon, chopped
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (6 g)
- 3 tbsp (45 g) unsalted butter, plus 2 tbsp (30 g) melted for topping
- 2 large eggs, beaten, approx. 100 g total
- 1 cup (240 ml) evaporated milk or whole milk
- 1/4 cup (60 ml) heavy cream (optional for richer custard)
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (2 g) black pepper
- 1 tsp (6 g) salt, adjust because salted meat may already be salty
- 1/2 cup (75 g) raisins (optional)
- 1 tbsp (15 ml) Worcestershire sauce or 1 tbsp (15 ml) soy sauce for depth

Instructions

1. Prepare the salted meat: If not already cooked, simmer the soaked salted beef in fresh water until tender, about 1–1.5 hours, then drain and shred. Sauté the chopped salted pork or bacon in a skillet until fat renders and pieces are browned; remove excess fat leaving about 1 tbsp (15 ml).
2. Sauté aromatics: In the same skillet with rendered pork fat, add the chopped onion and garlic and sauté until translucent and soft, about 5–7 minutes. Stir in shredded salted beef, Worcestershire sauce, and remove from heat to cool slightly.
3. Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Butter a 9-inch (23 cm) deep pie dish or casserole.
4. Make cassava custard base: In a large bowl combine the grated cassava, melted butter, beaten eggs, evaporated milk, heavy cream (if using), sugar, ground nutmeg, black pepper, and salt. Mix until well combined and the mixture is slightly loose.
5. Combine and assemble: Fold the cooked meat and onion mixture into the cassava mixture along with raisins if using. Pour into the prepared pie dish and smooth the top. Dot the surface with the remaining 2 tbsp (30 g) melted butter.
6. Bake: Bake in the preheated oven until the top is golden and a knife inserted near the center comes out clean, about 45–60 minutes depending on dish depth.
7. Rest and serve: Allow the pie to rest 10–15 minutes before slicing. Serve warm as a hearty traditional Bermudian main course.