Login to your account

Don't have an account yet? Register now!

The Bermudian

(Makes six 8” x 8” pans)

 

Ingredients

1 1/4 lbs butter

3 cups sugar

15 eggs, beaten

1 1/2 tbsp. salt

1 tbsp. nutmeg

2 tsp. vanilla

3 lbs. cassava

3 cups farina

5 lbs. boneless, skinless chicken, cooked and cut up (not shredded)

Retain stock after cooking chicken

 

Directions

Cream the butter and sugar, then add eggs, salt, nutmeg and vanilla. Beat well. Add cassava and farina. Beat well. Grease pans with Crisco or Pam. Line pan with cassava mix followed by the chicken pieces, chicken stock and the remainder of cassava mix. Do not put a thick layer of the cassava mix on the bottom of the pan. Save more for the top layer. Cook at 325º F for 2 1/2 hours if using the small pans, longer for larger pans. Add chicken stock frequently. It is better to make ahead of time and freeze uncooked.

From Winter 2009

Photo via Pinterest and Fairmont Southampton, see their recipe here.

Awards

2017 Product & Servic...

At The Bermudian magazine we are always thrilled to celebrate successf...

Feature

Bermuda During the Se...

In September 1939, Dr. William (Bill) Cooke was just 11½ years ...

Food & Drink

Griffin's Bistro

Set against the charming backdrop of the old town of St. George, Griff...

Columns

Fitness Reboot!

There’s nothing like making the most of the holiday season knowi...

Heritage

Southlands: Warwick P...

Bermuda is running out of green space. One of the most densely inhabit...

People

Bermudians of the Yea...

If media reports through the first half of 2016 were to be believed, t...