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The Bermudian

(Makes six 8” x 8” pans)



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



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.


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