Name: Cassava Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lbs cassava, peeled and cut into chunks; 1 cup coconut milk; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 cup cooked shredded chicken; 1 tsp curry powder; 1 tsp cumin; Salt and pepper to taste; 1/2 cup bread crumbs; 2 tbsp butter; Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
In a large pot, bring salted water to a boil and add the cassava. Cook for about 15-20 minutes or until the cassava is fork-tender. Drain and set aside.
In a separate pan, heat some oil over medium heat. Add the onions, garlic, and red bell pepper. Sauté until the vegetables are soft and fragrant.
Add the cooked shredded chicken to the pan and stir well to combine with the vegetables.
Season the mixture with curry powder, cumin, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld together.
In a blender or food processor, combine the cooked cassava chunks with coconut milk. Blend until smooth and creamy.
In a large mixing bowl, mix the cassava puree with the chicken and vegetable mixture. Adjust seasoning as needed.
Transfer the cassava and chicken mixture into the greased baking dish, spreading it out evenly.
In a small bowl, melt the butter and mix it with the bread crumbs. Sprinkle the buttered bread crumbs over the top of the cassava mixture.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the filling is heated through.
Remove from the oven and let it cool slightly before serving.
Garnish with fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts