Serves: 50 (approx.)
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
METHOD / DIRECTIONS:
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.
Recipe from Caribbeanchoice.com
