Bermuda Cassava Pie
Bermuda cassava pie is a rich baked dish that layers a seasoned meat filling with a lightly sweet cassava mixture. Recipes vary by household; this version uses chicken, pork, warm spices, molasses, raisins, and rum.
Prep
40m
Cook
1h 30m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 400gChicken Thigh (boneless and finely chopped)
- 300gGround Pork
- 150gOnion (finely chopped)
- 12gGarlic (finely chopped)
- 5gSalt
- 2gBlack Pepper
Cassava
- 1kgCassava Root (sweet cassava, peeled and finely grated)
- 2pcsEgg
- 80gBrown Sugar
- 30gMolasses
- 3gCinnamon Powder
- 2gNutmeg Powder
- 120gRaisin
- 30mlDark Rum
Pan
- 10gUnsalted Butter (melted)
Cassava
- 70gUnsalted Butter (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the chicken thigh and ground pork in a skillet over medium heat until the meat loses its raw color and starts to brown. Add the onion, garlic, salt, and black pepper, then cook until the onion is soft. Set the filling aside to cool slightly.
- 02
Preheat the oven to 180°C (356°F) and grease a deep baking dish with the unsalted butter.
- 03
Combine the grated cassava root, eggs, brown sugar, molasses, cinnamon powder, nutmeg powder, raisins, dark rum, and unsalted butter in a large bowl.
- 04
Divide the cassava mixture into two equal portions. Spread one portion in the dish, add the meat filling in an even layer, and cover it completely with the second portion.
- 05
Bake until deeply browned, the cassava is fully cooked, and the center reaches 74°C (165°F), about 90 minutes at 180°C (356°F).
- 06
Let the pie rest before cutting into slices.
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