Winter 2009

Serves 12

Ingredients
5 lbs. cassava (unsqueezed)
3 cups sugar
18 eggs
3/4 lb. butter
Small handful of salt
1 1/2 tsp. of lemon flavouring
Nutmeg to taste
4 lbs. mixed chicken and pork

Directions
Boil the chicken until coming off the bones. Season to taste with fresh thyme while cooking. Cool and cut into small pieces. Strain and save stock. Cook pork thoroughly. Mix up all the batter ingredients (best in a mixer); keep whipping for a long, long time until really light. Put half the batter in the bottom of the pan and spread it up the sides. Put meat mixture in centre, with some stock. Spread the rest of the batter on top. Cook at 400º F for about 20 minutes, then lower the temperature to 300º F and cook for about 3 1/2 hours (depending on size of pan). Baste with the stock while cooking. When a knife comes out clean, the pie is done.