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Christmas would not be the same without this recipe.
Also see Article on Bermudian Cuisine

Yields: 12 servings


    • 6 pounds cassava
    • 14 eggs
    • 2½ 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 1½ inches of the cassava mixture. Add the chicken in an evenly distributed layer. Top with remaining cassava (another 1½ inches) and prick with a fork. Then add about one cup of chicken broth and put in the oven at 350 degrees.

This will require approximately 2 hours of cooking. Remember to baste with chicken broth every 1/2 hour. The pie is done when a knife inserted in the middle comes out clean.


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