Today’s recipe is a bit of an unusual one. Cassava pie is a Bermudian Christmas classic, and it’s unique as it’s made with yucca roots (manioc tapioca) and, stranger still, with either chicken or turkey. Traditionally served alongside the main savoury meal, it’s a great way to utilise turkey left over from Christmas day. It has become a boxing day favourite for my kids which they’ve nicked name turkey cake.
To make this, you will need:
1 small can of sweetened condensed milk
1 tbsp salt
1/2tsp grounded nutmeg
1 vanilla pod
3lb cooked turkey or chicken
Line a baking dish with greaseproof paper and preheat the oven to 180.
Split the vanilla pod and scrape out the seeds. Put in a mixing bowl with the sugar and the cassava.
In a separate bowl, crack and beat your six eggs. Then mix in the condensed milk, nutmeg, salt, and melted butter. Fold into the cassava mix until smooth.
Coarsely chop your turkey/chicken leftovers. Layer the bottom of your tray with half of the mix and sprinkle the turkey evenly. Pour the rest of the cake mix on top
Bake for an hour at 180, then for an extra two hours at 120.
The cooking time may seem long, however, the cassava needs to be prepared and cooked properly to ensure the potential cyanide toxin has been cooked off.