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The Bermudian

(Serves 12 or more)



6 lbs. cassava

14 eggs

2 1/2 cups butter (softened)

1 cup sugar


Fresh ground pepper


Powdered cloves


4 lbs. chicken breasts and thighs



Boil chicken in a large pot with lots of seasoning; some carrots and celery will make the broth rich and savoury. Debone chicken and reserve broth. Mix unfrozen cassava (drained of its juices as much as possible), eggs and soft butter. Don’t try mixing with anything but your hands. Add sugar and a good pinch of all the spices and mix well. In a large, well-greased roasting pan, put in about 1 1/2 inches of the cassava mixture. Add the chicken in an evenly distributed layer. Top with remaining cassava and prick with a fork. Then add about a cup of chicken broth and put it in the oven at 350º F for about two hours. Baste with chicken broth every half hour. The pie is done when a knife inserted in the middle comes out clean.


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