How To Make Cassava Pie- A Bermudian Tradition

Every year at Christmas our Bermudian father made a cassava pie. It was always something we cherished, even as young children. We knew that this was a special tradition from our Bermudian roots. Learn how to make a cassava pie, the Bermudian way.

What Is Cassava Pie?

Cassava pie is more than just a dish—it’s a slice of tradition and comfort, especially in cultures where it graces holiday tables and family gatherings.

This rich, savory pie is a beloved staple in Bermuda, particularly during Christmas, where it takes center stage alongside festive feasts. Traditionally this pie has been part of Bermuda cuisine since the 1600’s.

Made from grated cassava and often filled with layers of tender chicken or pork, it’s a hearty and flavorful treat that warms both the stomach and the soul. The texture of the pie is that of a moist cake, and the filling gives it a unique flavor.

Cassava pie has roots which trace back to a fusion of African, Caribbean, and European culinary influences, making it a dish steeped in history and cultural pride.

For many, the process of making cassava pie is as cherished as eating it—a labor of love that brings families together in the kitchen.

There are a number of different cassava recipes available for cassava pie. Each family follows their own recipe for this dish, although the ingredients are essentially the same.

Here is the recipe that our family has enjoyed throughout the years.

Ingredients Needed

• Cassava Farine (cassava flour): 1.75 lbs of farine (we used about half the 3.5 lb bag)
• Milk: 2 to 3 cups of milk (enough to reconstitute the farine)
• Chicken Stock: (optional) add a bit of chicken stock from your chicken if you wish
• Sugar: 1 cup of sugar
• Butter: 1 cup of melted butter
• Vanilla: 1 teaspoon of vanilla
• Nutmeg: 1 teaspoon of nutmeg
• Salt: ½ teaspoon of salt
• Eggs: 5 whole eggs
• Baking Powder: 1 tablespoon of baking powder
• Chicken: 3 chicken breasts cut and cubed

Step-by-Step Recipe

1. Preparing the Cassava

• Place your cassava flour in a mixing bowl.

• Add milk and soak until reconstituted, and the flour mixture stops swelling.

• We added a bit of chicken stock to the mix of cassava as well. We just poured a bit in, and did not measure.

• Next add the sugar, butter, eggs, and nutmeg, and mix well.

• It takes a bit of effort to mix this all together.

2. Making the Filling

• Boil the chicken until cooked.

• Cube the meat, and save some chicken stock to add to the cassava (optional).

3. Assembling the Pie

• Place half of the cassava mixture into a well greased deep dish baking pan. Our baking dish was a 12" round dish.

• Next add the layer of chicken, cubed and bite sized.

• Add the rest of the cassava mixture for the top layer.

4. Baking the Pie

• Bake at 375°F for about 2 hours, or until golden brown.

• Remove from the oven, and allow to cool before slicing and serving.

Tips And Variations

The original recipe passed down from my dad called for a meat layer of lean pork, lean beef, and chicken. We used chicken in this cassava pie recipe, as this is what we use most often.

The meat layer can also be skipped, however the traditional nature of the pie would be changed.

You can substitute the butter for margarine.

Milk can be whole, 1%, or 2%. We used 1%, although our dad always used whole milk.

Serving Suggestions

Cassava pie can be eaten warm or cold.

The pie is generally served as a side dish with Christmas dinner, including turkey and all the fixings.

Many family members have been known to drizzle their cassava pie with gravy, and it tastes delicious this way.

The pie can also be served as a stand alone snack or light meal.

A slice of cold cassava pie is a favorite Boxing Day lunch.

Storing, Freezing, And Reheating

Any leftovers can be stored in the fridge, and can last 3 to 5 days with proper storage. Be sure to let it cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container to maintain freshness.

For longer storage, cassava pie can be frozen for up to 3 months. Wrap it securely in aluminum foil or plastic wrap, and then place it in a freezer-safe bag or container to prevent freezer burn.

Thaw out frozen cassava in the fridge.

Reheat in the microwave or oven on low heat.

The cassava pie tends to dry out more in the oven, although generally remains moist when reheated in the microwave.

Frequently Asked Questions:

1. What are some modern twists on the traditional recipe?

Try turning the traditional pie into individual servings by baking them in muffin tins or ramekins.

Or add dried fruits like raisins or cranberries for a unique holiday spin.

2. What does cassava pie taste like?

Cassava pie has a unique flavor. It is sweet like a dessert, with it's vanilla and nutmeg flavoring, yet it is also filled with a layer of meat, giving it a savoury twist as well.

3. Where Do You Find Cassava Farine?

One of the most important ingredients in cassava pie is cassava farine, a finely ground flour made from the cassava root.

Cassava farine is not always easy to find, however you may be able to locate some at Caribbean grocery stores, specialty food stores, online retailers, and in International food sections of larger grocery stores.

In Summary

In our family, cassava pie is part of our Christmas tradition. As far back as I can remember, our father would make this dish on Christmas eve, just as the children headed off to bed to wait for Santa.

The wonderful smell of nutmeg and spice in the air is part of that special memory.

Although we were far from Bermuda, this pie made us feel special, continuing a tradition that was unique to our family roots.

This is one of those dishes that goes deeper than the food itself. It's mixed with the memories of childhood, special occasions, and happy gatherings with family and friends.

If you ever get a chance to make cassava pie, I would highly recommend it. Try it out this holiday season!

Many may like it, and some may not. Rooted in our family's Bermudian tradition, it is sure to make an impression, one way or another!

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