How to cook Cassava pie recipe
Cassava pie recipe INGREDIENTS:
• 12 lbs. grated cassava
• 2 lbs. sugar
• 8 oz. condensed milk
• 27 eggs, unbeaten
• 2 pounds melted butter
• 3 tablespoons salt
• 2 teaspoons nutmeg
• Brandy - to taste
• 5 lbs. chicken
• 2.5 lbs. cubed pork
Put cassava into large bowl. Cover with sugar. Add condensed milk,
eggs, butter, salt, nutmeg and brandy. Blend thoroughly. Place half
of this mixture in large greased baking pan, making sure there is
at least 1.5 inches of batter on the bottom.
Put chicken and pork in a pot, cover with water, and add salt and
pepper to taste. Bring to a boil and simmer till meat is just tender.
Remove the chicken meat from the bones, and then ladle meats over
the cassava batter, adding a little stock. Cover the meat filling
with the rest of the batter, leaving a small hole in the center to
baste through.
Bake at 350 degrees for 1 hour. Reduce heat to 250 degrees and bake
another 3 hours. Baste hourly by pouring stock through the hole in
the crust. Cool in the pan and then cover with a damp cloth - this
keeps the crust soft. To serve, slice and warm in the oven, or in
butter in a frying pan.
Your Cassava pie recipe is ready now
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