Farine And Cassava Pie

FARINE AND CASSAVA PIE - 2016 BLOG POST

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FARINE AND CASSAVA PIE

Farine And Cassava Pie 2017

Farine And Cassava Pie 2017

Farine And Cassava Pie 2017

Farine And Cassava Pie

Ingredients

2 lbs Farine

2 lbs Cassava

3 doz eggs

4½ cups sugar

3 cups butter

1 cup flour

½ teaspoon nutmeg

1 teaspoon baking powder

2 teaspoon vanilla

5 lbs chicken (boiled)

1 - 2 cans Pet milk

2 – 3 cups of water

Method

1.              Preheat oven to 350°.

2.              Grease baking pan and set aside.

3.              Boil chicken with water, celery, salt, garlic salt, thyme and pepper.

4.              Combine milk and water.

5.              Sift Farine and gradually add milk mixture; soak for a couple of hours (approximately 2-3).   Add  more milk as the Farine dries out within the soaking hours.

6.              Ring or squeeze out liquid out of Cassava with a cheese cloth or dish towel, pick through the cassava and take out any skins that may be left in it and mix with Farine when it’s finish soaking.

7.              Cream butter and sugar.

8.              Add eggs, then add it to Farine mixture.

9.              Add vanilla.

10.           Add dry ingredients.

11.           Layer the bottom of the pan, add chicken and another layer on top.

12.           Bake at 350°.

Farine And Cassava Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe by Betty Ming

Other blog postings in reference to Christmas Pies as we call them in Bermuda.

Farine And Cassava Pie

Farine Pie

For all photos on Farine and Cassava Pie, please click on the photos to this post here at Facebook.

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