This rustic chicken and bean casserole features a fragrant seasoning and is topped with one of Brazil’s favourite ingredients, yucca (also known as cassava).
For the yucca mash, bring a large pot of salted water to boil on high heat. Add yuca, return to boil. (Adding more boiling water if needed to cover the yuca completely). Reduce heat to medium, boil 30 minutes or until yuca is very tender.
To make the Bahian seasoning, combine all ingredients together in a bowl, then set aside.
For the Chicken & Beans, melt butter in large saucepan on medium-high heat. Add chicken, cook and stir for 5 - 7 minutes, or until browned. Add onion, pepper and Garlic. Cook and stir for 5 minutes, or until vegetables soften. Stir in tomato purée and Bahian Seasoning, sprinkle with flour and mix well. Add stock, black-eyed peas, olives, 3 tsp of the Coriander and the Salt. Bring to the boil, reduce heat to low and simmer for 5 minutes, or until thickened, stirring frequently. Spoon into a baking dish. Place baking dish on baking sheet and set aside.
Drain yucca, remove and discard fibrous core from center of each yuca piece using 2 forks. Gently peel off any other fibrous layers that may cling to yucca, then return yuca to large saucepan. Add butter and milk and mash with potato masher to form a sticky and chunky purée. Season with Sea Salt and White Pepper, then spoon yuca mash around edge of the Chicken & Beans, leaving the center visible. Sprinkle Romano cheese over the mash.
Bake in the oven for 40 minutes, or until filling is bubbling and cheese is golden brown. Let stand for 5 minutes before serving. Sprinkle with the remaining Coriander Leaf.