Cassava Pie "Bermudian Cookery"
6 pounds cassava 14 eggs 2 1/2 cups butter softened 1 cup sugar salt pepper nutmeg cloves allspice 4
pounds chicken breast, and thighs
Boil chicken in a large pot with every kind of seasoning you have available! A couple of chopped
carrots and stalks of celery will help make the broth rich and savory.Debone chicken and reserve
broth.Mix cassava (that has been drained of its juices as much as possible), eggs and soft butter
with 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 (another 1 1/2 inches) and [censored] with a fork. Then add
about one cup of chicken broth and put in the oven at 350 degrees. This will require approximately 2
hrs of cooking. Remember to baste with chicken broth every 1/2 hr.The pie is done when a knife
inserted in the middle comes out clean. Yields: 12 servings Traditionally served in Bermuda at
Christmas time.
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