-- very important! Despite the great amount of work involved, no self-respecting Bermudian would be without this traditional dish as part of the festive feasting.

So important is it, in fact, that many Bermudians either travelling or living abroad, do whatever is necessary to make and eat the local delicacy wherever they are on Christmas day.

What is its magic? The answer is as elusive as the sight of Santa's reindeer on the roof. All everyone knows is that it's downright delicious.

If you ask a Bermudian for the definitive recipe for cassava pie, you will get as many answers as there are ovens on the Island. Everyone is convinced that their version is not only the correct one, but also the best.

All Taste can do, therefore, is provide a few versions from Bermuda cookbooks, and leave the final decision up to you.

For those who don't want to go to the trouble of using cassava, farina (or farine pie (which is dried cassava) is an alternative.

Again, the choice is yours. Good luck! Choose your own cassava favourite From Page 45 CASSAVA PIE 8 lbs. cassava 3 lb. butter 1 cup flour 2 tbsp. salt 2 tsp. nutmeg 8 eggs 3 cups sugar 2 tsp. baking powder 1 tbsp. cinnamon 1 cup sherry Filling 4 lbs. chicken 2 lbs. pork BOIL chicken and pork until tender. When cool, cut up and season with salt, pepper and thyme. Cream butter and sugar, add beaten eggs. Add cassava and mix well. Sift flour, baking powder, cinnamon, and salt. Add to first mixture. Add sherry. Mix well. Line a deep pan with mixture. Add 1 cup of stock. Cover with cassava mixture and bake for 4 hours in slow oven. (Rosely Joell in Traditional Bermuda Recipes) .

CASSAVA PIE 4 lbs. cassava 3 lb. soft butter 2 cups sugar 1 tbsp. salt 12 eggs (beaten) This is the recipe used in our family. Many other families add: 1 tsp. nutmeg 1 tsp. vanilla PLACE cassava in a dish towel and squeeze out all of the liquid. Place cassava in a large bowl. Cream butter and sugar in a larger bowl, add beaten eggs, then cassava. Mix well.

Filling 4-5 lbs. chicken Alternate: 2 lbs. cooked chicken, 1 lb. cooked lean pork, diced 2 tsp. salt Sprig of thyme Few stalks celery SIMMER chicken with salt, thyme and celery in water to cover. When cooked, cool chicken, debone and discard skin. Cut chicken into small pieces. Reserve broth.

You may prefer to use 2 lbs. cooked chicken and 1 lb. cooked cubed, lean pork.

Our family prefers chicken only.

Generously grease a deep pan about 11 x 9 x 4 inches with shortening. DO NOT USE BUTTER OR SPRAYS. These cause pie to brown too quickly.

Place half the batter in the pan, building it up on the sides. Place meat filling in centre. Moisten with about 2 cup broth, poured evenly over it.

Cover with remaining cassava mixture and smooth down, making a design with a knife. Bake pie at 300 degrees F. for about 3 hours. If you notice pie shrinking from the sides of the pan before the 3 hours is up, pie is cooked.

Remove pie from oven and cool, covered with a damp dishtowel and foil. This keeps crust from becoming hard. I usually cook my pie on Christmas eve so that it can be eaten at room temperature with baked ham on Christmas morning.

Cassava pie can be eaten warmed or cold. Above recipe is suffient for a family of 4. (The Bermuda Cook Book by Cecille Snaith-Simmons) .

LOW CHOLESTEROL CASSAVA (But not low in calories) This recipe has been especially developed and tested by the staff at Nutrition Consultant Services for those who want to watch their cholesterol and saturated fat intake over the holidays. Made with egg substitute and margarine, they dare you to taste the difference, and vow it's delicious.

2 lbs. chicken thighs 2 lbs. split chicken breasts 3 lbs. cassava Cooking spray 3 lb. stick margarine 1 cup white sugar 2 cartons egg beaters (equivalent to 8 eggs) 1 tsp. vanilla 2 tsp. baking powder 2 tsp. nutmeg 1 tsp. salt REMOVE skin and fat from chicken pieces. Simmer with onion, celery, thyme, and a pinch of salt until tender. Cool. Strain off broth and reserve. De-bone chicken and cut into pieces.

Squeeze cassava (a small amount at a time) in an old, clean dish towel or cheesecloth to thoroughly remove all of the juice.

Spray a deep 9-inch pan with cooking spray.

In a large mixing bowl, cream margarine and sugar. Gradually add egg beaters and beat well. Add to the mixture the thoroughly drained cassava, baking powder, nutmeg, and salt. Spread half the mixture in the bottom of the greased pan and cover with the chopped chicken. Spread remainder of mixture on top and poke a hole in the middle.

Bake at 325 degrees F. for 1 hour and then pour 1 cup chicken stock into the hole. Continue baking for another 11 hours. -- (Nutrition Consultant Services) .