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  • Chef Jeremy Lovell

Trini Cassava Pie Recipe by Chef Jeremy Lovell

Yield - Serves 6


Vegetable oil – 2 tbsp

Garlic peeled – 1 tbsp (finely chopped)

Onion – 1 small (finely chopped)

Pimento pepper – 3 tbsp (finely chopped)

Thyme fresh – 2 tbsp (finely chopped)

Butter – 4oz

Salt to taste

Black pepper 1 tbsp

Cheese – 2 cup (grated)

Cassava – 3 lb – (cooked cut into 1inch cubes)

Evaporated milk – 2 cups

Coconut milk powder – 6 oz

Vegetable stock – 1 cup

Chive – 3 tbsp

Greasing of dish:

Vegetable oil – 2 tbsp


Grease dish for pie and set aside.

Pre heat oven to 350 degrees F.

Using a large pot, place on stove and turn on heat.

In hot pot add oil, garlic, onion, pimento, thyme, butter, chive, stir for 2 minutes.

Allow to cook for 5mins, uncover then add black pepper, warm water and coconut milk, vegetable stock, carnation milk and stir for 2minutes. Then add cassava.

Bring mixture to a boil.

Mix thoroughly and allow to cook for 5mins.

Remove from heat and add half the amount of grated cheese.

Then pour out into the greased dish and make level.

Add remainder of cheese on top.

Place in oven and bake for 45mins or until cheese turns golden brown.


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