Yield: 8 – 10 Portions
8 oz Yam, peeled (½ inch cubes)
8 oz Sweet Potato, peeled (½ inch cubes)
6 oz Cassava, peeled (½ inch cubes)
6 oz English Potato (½ inch cubes)
4 oz Green Figs/Green Bananas, peeled (¼ inch cubes)
5 oz French Maid Garlic Cooking Margarine
¼ Cup Flour
3 Cups Heavy Cream
¼ Cup Milk
¼ Cup Shredded Carrots
3 Tbsp Minced Pimento Peppers
3 Tbsp Minced Onions
3 Tbsp Chopped Celery
1 Tbsp Fine Thyme Leaves
1 Cup Shredded Cheddar Cheese
1½ Tsp Salt
½ Tsp Black Pepper
½ Tsp Paprika Powder
½ Tsp Chili Powder
½ Cup Shredded Cheddar Cheese
¼ Cup Bread Crumbs (Optional)
Boil each of the provisions until they are fork-tender, but still holds their texture.
Strain in a colander and set aside covered to keep warm.
Place a medium heavy-bottomed sauce pot on medium heat and add 3 tbsp of the Garlic Margarine.
Once heated and margarine is foaming, drizzle in the flour in a steady steam and whisk together until the fat absorbs the flour and forms a loose paste. This is called a roux. Cook for 1 minute until roux develops a blonde color.
Add the heavy cream, followed by the milk, carrots, pimento peppers, onions, celery and thyme leaves. Whisk to combine and allow aromatics and cream to heat gently for a few minutes until very light bubbles break the surface around the rim of the pot.
At this point, sprinkle in the cheese and whisk gently to allow heated cream to melt the cheese gently.
Once cheese is melted, reduce heat to low and season to taste with the salt, black pepper, paprika and chili powder. Stir to combine and remove cheese sauce from the heat and set aside.
Preheat the oven to 350 degrees Fahrenheit.
Lightly grease a 10” x 9” baking dish with Vegetable Oil.
In a large mixing bowl, add in the boiled provisions, the remaining Garlic Margarine and using a potato masher, crush the provisions minimally just to break down the texture into a mash leaving small chunks present.
Add the cheese sauce to the provisions and switch over to a rubber spatula to stir and incorporate well.
Pour mixture into pre-greased baking dish.
Sprinkle on the last bit of cheese atop the pie and sprinkle on the breadcrumbs evenly.
Bake in oven uncovered for approximately 35 – 45 minutes until golden brown and bubbly on the sides.
Remove from oven and let cool for half hour before scooping out a healthy portion.
Serve with Stewed Chicken or even with Callaloo, if you desire to keep it ‘veggie’.
*DISCLAIMER: This recipe includes a paid advertisement for CGA French Maid Garlic Cooking Margarine.