In a spice grinder combine salt, cumin, oregano, parsley, turmeric, coriander, black peppercorns, and cayenne pepper. Process until fully ground. Store in an airtight container.
In a heavy bottom rondeau over medium high heat, melt first amount of butter. Add chicken and sear on all sides. Add onions, bell peppers, and minced garlic. Stir until softened.
Add tomato paste and Bahian Seasoning. Stir until ingredients are well coated. Dust with flour and stir to combine. Add stock, black-eyes peas, olives, cilantro, and first amount of salt. Bring to a boil, reduce heat and simmer until thickened.
Remove from heat. Portion evenly between oven safe 16 ounce serving dishes. Set aside.
Fill a pot with water and bring to a boil. Add yuca and garlic cloves. Reduce heat to simmer and cook until tender. Drain well. Place in the bowl of a stand mixer. Add salt and pepper and beat with paddle attachment. Add butter and beat until incorporated. With mixer on gradually add milk until fully combined. Transfer to piping bag with large tip.
Pipe yuca mash evenly around edge of each prepared chicken stew dish. Cover each with 2 tablespoons cojita cheese. Hold refrigerated for service.
Set oven to 350°F. For each serving, bake off one prepared shepherds pie to an internal temperature of 165°F.
Garnish with cilantro if desired. Serve hot.
This dish can also be prepared for buffets by plating in a chafing dish instead of individually.
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