Steps
- Put 3 chicken breasts in a saucepan and cover with water. Simmer until the chicken reaches 165°F / 74°C. Cool slightly, then cut into bite-size pieces.
- Mix 790g of roasted cassava farine with 3 cups of milk. Soak until the farine stops swelling.
- Preheat the oven to 375°F / 190°C. Grease a deep 12in / 30cm round baking dish.
- Mix 1 cup of sugar, 1 cup of melted unsalted butter, and 5 eggs into the farine.
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, ½ teaspoon of salt, and 1 tablespoon of baking powder.
- Spread half the mixture in the dish. Add the chicken, then cover with the remaining mixture. Bake for 2 hours, until golden and set; cool before slicing.