Entree: Bermuda – Central Culinary Region – Cassava Pie (Baked Bermudian casserole of grated cassava encasing a seasoned chicken and spice-scented filling)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 2 hrs

Ingredients

- 4 cups (900 g) grated cassava (fresh or thawed frozen)
- 2 cups (approx 10 oz / 280 g) cooked shredded chicken
- 1 medium onion, minced, about 1 cup (150 g)
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs (approx 100 g total)
- 1 cup (240 ml) evaporated milk
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) beef suet or lard, chopped (or additional butter)
- 1/2 cup (75 g) raisins (optional)
- 1/2 tsp (1 g) ground mace or nutmeg
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter, cut into small knobs for dotting the top

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish or equivalent casserole with a little vegetable oil.
2. If using fresh cassava, peel, grate, and squeeze out excess liquid in a cheesecloth or fine sieve; if using frozen grated cassava, thaw and squeeze out excess moisture. Measure 4 cups (900 g) of the drained cassava.
3. In a large bowl, combine half the cassava (2 cups / 450 g) with 1/4 cup (55 g) of the softened butter, 1 egg, half the evaporated milk (1/2 cup / 120 ml), half the sugar (2 tbsp / 25 g), half the suet (2 tbsp / 30 g), 1/4 tsp mace (or a light grating of nutmeg), and 1/2 tsp salt; mix until evenly combined to form the base layer.
4. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the minced onion until soft and translucent, about 5 minutes. Stir in the shredded chicken, remaining sugar, remaining evaporated milk (1/2 cup / 120 ml), remaining egg, remaining suet (2 tbsp / 30 g), remaining cassava (2 cups / 450 g), remaining salt and pepper, the raisins (if using), and the rest of the mace; cook 2–3 minutes just to warm through and blend flavors.
5. Press the first cassava mixture evenly into the bottom of the prepared dish to form a base. Spread the chicken-onion-cassava mixture evenly over the base, then cover with any remaining cassava mixture (if you mixed all together, press half for bottom and half for top).
6. Dot the top with 2 tbsp (30 g) butter and smooth the surface. Bake in the preheated oven 60 to 75 minutes, until the top is golden brown and the pie is set in the center.
7. Let rest 10–15 minutes before slicing. Serve warm as a hearty Bermudian main course.