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News Americas, NEW YORK, NY, Fri. Jan. 31, 2020: Cassava Pie is popular in the British Caribbean territory of Bermuda. Here’s how you make it.

4 lbs. Cassava/Yuca, peeled and grated, with liquid squeezed out to create a pasty mixture.

3 lbs. soft butter

2 cups sugar

1 teaspoon ground dried ginger

1 tablespoon salt

12 eggs (beaten)

1 teaspoon nutmeg

1 teaspoon vanilla


Preheat the oven to 350 degrees F (175 degrees C).

Grease a 9×13-inch baking pan.

Combine eggs, salt, vanilla extract, nutmeg, and ginger in a bowl.

Beat to add air and fluff up eggs.

Combine sugar and butter in a separate bowl and beat together.

Add egg mixture to butter mixture and combine gently.

Place grated cassava paste in a large bowl and add egg-butter mixture.

Pour into the prepared baking pan.

Bake in the preheated oven for 1 hour. Reduce temperature to 250 degrees F (120 degrees C) and continue baking until pie is set, 2 to 2 1/2 hours more.

If you notice the pie shrinking from the sides of the pan before the 3 hours, then the pie is cooked.

Remove the pie from the oven and cool covered with a damp dishtowel and foil. This will keep the crust from becoming hard.

Serve warm.

NOTE: Meat may be added to this dish. Generally chicken and or pork are used. Approximately 3 to 5 pounds of cooked meat may be added to the center of the pie. Pour 1/2 to 2/3 of the batter into the pan. Spread the meat around the center of the pan, leaving about half the batter around the edges without meat. Pour remaining batter on top.

Bon Appetite

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