Farine is the flour made from cassava root and similarly to cassava pie is filled with poultry and pork and often made during the festive season. This recipe requires the farina to soak overnight, but is well worth the wait for a Bermudian comfort classic.


3lb farina
1/2 lb margarine
2 1/2 tbsp Crisco
2 cups sugar
2 1/2 lb pork
4 lb chicken thighs
1 tsp thyme
1 tsp parsley
1 tsp nutmeg
1 tbsp vanilla
1 tin evaporate milk
9 eggs



Sift and soak farina in milk plus 2 1/2 cans of water. Leave overnight. Boil cut up pork and chicken with thyme, parsley and salt. Add melted margarine, Crisco, sugar, nutmeg, vanilla and eggs to farina, blend well together. Line one large deep pan with the farina mixture, debone the chicken and mix with pork and place the layer of meat on top of the farina batter. Cover with the remaining batter leaving a small hole in the centre. Cook for 2 1/2 hours basting regularly with the liquid left over from the boiled meats so the pie retains as much moisture as possible.