Bermuda’s Cassava Pie: A Traditional Delight with Roots in History
This delectable dish holds a special place in Bermuda’s culinary heritage, showcasing the island’s cultural diversity and the influence of its African and Portuguese roots. Join us as we explore the origins of Cassava Pie and share a mouthwatering recipe that will transport you to the flavors of Bermuda.
Cassava Pie is deeply rooted in the history of Bermuda, with its origins traced back to the island’s African and Portuguese communities. The African influence can be attributed to the enslaved Africans who were brought to Bermuda during the 17th and 18th centuries. These Africans carried with them their culinary traditions, which included the use of cassava, a starchy root vegetable native to South America.
The Portuguese influence on Bermuda’s cuisine came in the 19th century when Portuguese laborers migrated to the island from Madeira and the Azores. They brought their culinary expertise and introduced cassava as a staple ingredient in Bermudian cooking.
Cassava, also known as manioc or yuca, quickly became a key ingredient in Bermuda’s culinary landscape. The root vegetable thrived in Bermuda’s subtropical climate, making it readily available and an ideal addition to various dishes. Cassava Pie emerged as a unique fusion of African and Portuguese flavors, combining traditional African cooking techniques with Portuguese spices and culinary style.
Bermuda’s Cassava Pie is more than just a delicious dish—it represents the blending of cultures and the history of the island. By combining African and Portuguese influences with the versatile cassava root, Bermudians have created a unique culinary tradition that has become a beloved part of the island’s heritage. We hope you enjoy making and savoring this traditional delicacy, connecting with Bermuda’s rich past while indulging in its flavors
Cassava pie
Ingredients
Filling
- 1 Whole chicken
- 3 Lbs pork
- 2 Lbs veal
- thyme
- parsley
- salt
Cake
- 5 Lbs grated cassava root
- 2 Tblsp flour
- 1 Tsp baking powder
- 1 Lb butter
- 1 Lb sugar
- 12 eggs
Instructions
- SOAK CASSAVA OVER NIGHT IN H2O. SCRAPE OFF SKIN & GRATE.
- SQUEEZE. TIE IN CHEESE CLOTH, HANG & ALLOW TO DRIP OVERNIGHT. IN MORNING SPREAD ON BROWN PAPER TO DRY.
- STEW UNTIL MEAT IS TENDER, CHICKEN, PORK & VEAL. SEASON WITH SALT, PEPPER, PARSLEY, THYME. COOL & REMOVE BONES. KEEP BROTH FOR BASTING.
- CREAM BUTTER, ADD SUGAR. WHIP EGGS, ADD 2 TB. FLOUR, B.P. COMBINE BUTTER & EGG MIXTURES.
- ADD CASSAVA GREASE DEEP TIN. LINE DEEP TIN WITH CASSAVA MIXTURE.
- PUT IN MEAT & CHICKEN. SLIGHTLY MOISTEN WITH STOCK. COVER WITH REMAINING CASSAVA MIXTURE.
- INSERT A PAPER FUNNEL IN CENTRE TOP. POUR IN BROTH.
- BAKE IN 300°F OVEN FOR APPROX. 3 HOURS OR UNTIL GOLDEN. BASTING FREQUENTLY. PLACE A CONTAINER OF STOCK IN OVEN WITH PIE.
Casava Preparation
- CASSAVA IS NOW GRATED & PACKAGED FOR YOU. START BY SPREADING THE CASSAVA ON BROWN PAPER THE NIGHT BEFORE. I STEW THE MEAT, POULTRY ETC. THE DAY BEFORE, STRAIN AND CHILL THE BROTH. IN THE MORNING I CAN REMOVE THE FAT FROM THE BROTH MORE EASILY. MY CASSAVA PIE REALLY IS THE BEST!
