Cassava pie is one of Bermuda’s most beloved comfort foods. Traditionally enjoyed at Christmas, this dish is far too delicious to save for just one holiday! With Palmas Grated Cassava and Orion Chicken Thighs (for the meateaters!) it’s easier than ever to make it at home.
Plain Cassava Pie
Ingredients
4lbs Palmas Grated Cassava
1/2lb Butter / Margarine
1lb Liquid Eggs (8-9 large eggs)
1lb Sugar (2 cups)
1/2 oz Nutmeg (1 tbsp)
1 oz Vanilla (2 tbsp)
Prepare the Cassava
To start, place cassava inside a strainer with a cheesecloth or thin tea towel. Squeeze as much liquid out as possible until the cassava resembles a wet crumbly dough. Rest aside for later.
Mixing the Cassava Batter
Using a stand or hand mixer, cream butter and sugar, then add eggs. Once the eggs have mixed in with the creamed butter and sugar, add the vanilla and nutmeg. Continue to beat until all is mixed well.
Next, use your hands to sift the cassava into the wet ingredients and mix thoroughly to check for any stalks or lumps. Once the cassava is incorporated prepare it for layering.
Baking the Cassava Pie
Preheat your oven to 325F/162C. Take a deep 9×11 or 9×13 pan and grease it well with vegetable shortening or lard (never use butter. It burns).
Pour cassava batter into the pan.
Take a fork or a knife and make patterns over the top by pressing down onto the batter.
Bake for 1 and a half hours (depending on the size of your pan) or until the middle is firm or knife comes out clean. Remove from oven and let cool before serving.
Cassava Pie goes well with chow chow mustard or Piccalilli.
Chicken Cassava Pie with Orion Chicken
Ingredients
4lbs Palmas Grated Cassava
1/2lb Butter / Margarine
1lb Liquid Eggs (8-9 large eggs)
1lb Sugar (2 cups)
1/2 oz Nutmeg (1 tbsp)
1 oz Vanilla (2 tbsp)
8 Orion Chicken Thighs
4 Fresh Thyme sprigs
1 Small Onion
3 Vegetable Stock Cubes
Prepare the Cassava
To start, place cassava inside a strainer with a cheesecloth or thin tea towel. Squeeze as much liquid out as possible until the cassava resembles a wet crumbly dough. Rest aside for later.
Making the Chicken
In a large pot, place chicken thighs along with fresh thyme, 1 onion halved and 2 or 3 vegetable stock cubes . Fill the pot with just enough water to cover the chicken and place on medium heat.
Cook for 15 minutes or until the thighs are cooked through. Remove from the heat and allow to cool completely. Taste broth and add salt if needed.
When the chicken has reached room temperature, separate the meat from the broth and break the meat into peices. If the chicken has bones and skin, discard these.
Keep the chicken pieces separate from the broth and place both to the side for later.
Mixing the Cassava Batter
Using a stand or hand mixer, cream butter and sugar, then add eggs. Once the eggs have mixed in with the creamed butter and sugar, add the vanilla and nutmeg. Continue to beat until all is mixed well.
Next, use your hands to sift the cassava into the wet ingredients and mix thoroughly to check for any stalks or lumps. Once the cassava is incorporated prepare it for layering.
Baking the Cassava Pie
Preheat your oven to 325F/162C. Take a deep 9×11 or 9×13 pan and grease it well with vegetable shortening or lard (don’t use butter for it, it will burn!)
Pour in a layer of cassava batter at least 1- 1 1/2 inch thick. Take the chicken pieces and spread them over the first layer of cassava. Spoon a 1/2 cup of broth over the chicken then add the remaining cassava to the pan.
Take a fork or a knife and make patterns over the top by pressing down onto the batter.
Bake for 1 and a half hours (depending on the size of your pan) or until the middle is firm or knife comes out clean. Remove from oven and let cool before serving.
Cassava Pie goes well with chow chow mustard or Piccalilli.
Palmas & Orion products are available in grocery stores island-wide.
