With the hot cross buns out of the way, dasheen pie was my next "project" to complete. Usually, around the time of Holy Week into Easter here in Trinidad and Tobago, there is a mad rush for provision and fish in the markets and supermarkets alike.
Time For a Dasheen Pie
Thus, the price of these two food items sky rocket. With this in mind I made sure to buy my stuff before the prices rose this year. So, my Salt Mackerel was already in the freezer weeks before and my Dasheen already peeled and frozen. How's that for planning ahead? 🙂
But, after posting all these traditional provision and fish recipes over the years, I said to myself that it is time to be a bit creative and show what else could be done using provision. I already did some wonderful creations with cassava like cassava and saltfish pie, cassava au gratin, parsley cassava and cassava dumpling. So my next root crop to experiment with naturally was dasheen.
Dasheen has been another staple root tuber, or corm to be more exact, that has been used over the centuries here in Trinidad and Tobago. And, out of it many local dishes have been born like callaloo, saheena, bhaji rice and the ever popular dasheen bush bhaji and pigtail.
What I find though is that dasheen is usually associated with Trini peasant cooking and I'm looking to change that a bit today. So, I've decided to forego the usual provision and fish dish usually served around this time (Good Friday/ Easter) and do something different. What I've come up with is a simple Dasheen Pie I believe anyone can do. I've kept the ingredients to a minimum so you can add your own twists and seasonings and make it your own.
Here are some ideas to get you started....
- Add more cheese or use more than one type of cheese: one for the mixture and the other to top.
- Fill it with saltfish similar to the cassava and saltfish pie recipe.
- Add seasonings of your choice like paprika, oregano, basil, green seasoning, fine leaf thyme.
So without further ado here's my Dasheen Pie recipe.
Dasheen Pie Recipe
2 ½ lbs dasheen (taro)
1 ½ cup cheddar cheese, grated
1 cup evaporated milk
2 tablespoon butter
2 pimento peppers, chopped finely
1 teaspoon chopped parsley
½ teaspoon ground nutmeg (optional)
1 celery stalk, chopped
Salt and black pepper to taste
Place the dasheen in a pot, cover with water and bring to boil. Cook the dasheen until soft.
Note: To test for doneness just stick the dasheen using a knife or icepick. If it goes through then it is cooked.
When the dasheen is boiled. Drain and crush with a strong fork or in a food processor.
Add the cheese. Mix well.
Note: Reserve ½ cup of cheese for the topping.
In a separate bowl mix the egg and milk. Add to the dasheen and mix well.
Pour in a greased dish and sprinkle with the reserved ½ cup of cheese.
Bake in a 350 degree F oven for 30 minutes or until the top is golden.
Allow to cool before serving.
- 2 ½ lbs dasheen taro
- 1 ½ cup cheddar cheese grated
- 1 cup evaporated milk
- 2 tablespoon butter
- 2 pimento peppers chopped finely
- 1 teaspoon chopped parsley
- 1 egg
- ½ teaspoon ground nutmeg optional
- 1 celery stalk chopped
- Salt to taste
- black pepper to taste
- Place the dasheen in a pot, cover with water and bring to boil. Cook the dasheen until soft.
- NOTE: To test for doneness just stick the dasheen using a knife or ice pick. If it goes through then it is cooked.
- When the dasheen is boiled. Drain and crush with a strong fork or in a food processor.
- In a deep bowl mix the crushed dasheen, parsley, butter, pimento peppers, nutmeg, celery, salt and pepper.
- Add the cheese. Mix well.
- NOTE: Reserve ½ cup of cheese for the topping.
- In a separate bowl mix the egg and milk. Add to the dasheen and mix well.
- Pour in a greased dish and sprinkle with the reserved ½ cup of cheese.
- Bake in a 350 degree F oven for 30 minutes or until the top is golden.
- Allow to cool before serving.
Well there you have it a simple dasheen pie to die for; see you soon. 🙂