Cassava Pie

Brief History and Description

Cassava pie is a traditional dish commonly found in the islands of Bermuda. It is particularly popular during the Christmas season, serving as a festive centerpiece. The origins of this dish can be traced back to the African slaves who were brought to the island and used cassava, a starchy root native to South America, as a primary ingredient. Over the years, Bermudians have adopted and adapted this dish, creating a unique culinary symbol of the island's cultural heritage.

Ingredients

• Cassava - 4 cups, grated
• Butter - 1 cup, softened
• Sugar - 2 cups
• Eggs - 5
• Flour - 1 cup
• Baking Powder - 1 teaspoon
• Cinnamon - 1 teaspoon
• Nutmeg - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Raisins - 1 cup
• Dark Rum - 1/4 cup
• Chicken - 2 pounds, cooked and shredded
• Broth - 2 cups, from cooked chicken
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon

Preparation

Prepare the Cassava Mixture

1. Start by peeling the cassava and grate it carefully to yield about 4 cups.
2. In a large mixing bowl, combine the grated cassava, sugar, and butter. Mix until the texture is smooth.
3. Add in eggs one at a time, stirring well after each addition. The eggs help bind the ingredients together, lending the pie a rich texture.
4. Mix in the flour, baking powder, cinnamon, nutmeg, and vanilla extract. Stir until thoroughly combined.
5. Fold in the raisins and soak them in dark rum for additional flavor.

Prepare the Chicken Filling

1. Boil the chicken in water with some salt and black pepper until fully cooked. This should take about 20 minutes depending on the thickness of the pieces. Use a cooking timer to track the time.
2. Once cooked, remove the chicken from the pot but reserve the broth. Shred the chicken once it’s cooled enough to handle.
3. Mix the shredded chicken with the reserved broth for moisture and flavor. Add more seasoning if necessary.

Cooking Process

1. Preheat your oven to 350°F (175°C).
2. Grease a large baking dish with additional butter to prevent sticking.
3. Spread a layer of the cassava mixture in the bottom of the dish, forming an even base.
4. Spread the chicken filling over the first layer.
5. Top with the remaining cassava mixture, smoothing it out to form a top crust.
6. Bake in the preheated oven for approximately 1.5 to 2 hours. Use a cooking timer to ensure you achieve the correct timing. The pie is ready when the top is golden brown and firm to the touch.
7. Allow the pie to cool completely before serving, as this will make it easier to slice.

How to Enjoy

Cassava pie is best enjoyed at room temperature, making it a suitable dish for gatherings and celebrations. It can be served as the main dish alongside a salad or mixed vegetables. The balance of savory chicken and sweet cassava makes every bite truly special. Enjoy with a glass of red wine or freshly brewed iced tea for a refreshing contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to three days.