(Serves 6)

 

1/2 lb. farina

1 1/2 lbs. cassava

2 cups milk or chicken stock,

more if mixture is dry

6 oz. sugar

Salt

8 oz. soft butter

4 oz. Crisco

6 eggs

Nutmeg to taste

Vanilla and lemon flavouring

2 1/2 lbs. cooked chicken

Soak farina in milk or stock in which the chicken has been cooked, until all the granules are saturated. Mix well with the drained cassava, add the sugar and salt, soft butter and Crisco. Mix in thoroughly. Stir in the eggs until the batter is of a light consistency. Add grated nutmeg, vanilla and lemon flavouring to taste. Place some of the mixture in the bottom of a greased casserole, garnish the centre with the cooked, diced chicken and cover with the remainder of the mixture. Bake at 350º F for approximately 2 1/2 hours, basting frequently with the cooking liquid from the meat.

From Winter 2009