Sometimes, just plain boiled cassava could get boring. A delicious dessert made with cassava that is always welcomed is the cassava pone. It is so popular that it is the first dessert to sell out at bake sales. This dessert has a consistency almost like bread pudding. The origin of this dish is somewhat lost in time, but it seems to have great bearings from our Amerindian heritage; it would be nice if any other Trinidadian who knows more about this dish could throw some light on its history. This tasty dessert does not have much sugar as you may notice, most of its sweetness comes from the provision, pumpkin and coconut. So not only does it taste great, but it is also healthy for you.
CASSAVA PONE
4 cups grated sweet cassava
1 cup grated coconut
1 cup grated pumpkin
1 cup brown sugar
1 tsp ground spice
½ tsp nutmeg
2 tbps melted butter or golden ray margarine
2 cups milk
1 tsp baking powder
1 tsp vanilla essence
1 ground cloves
½ cup raisins
Grate the cassava to make the flour.
Cassava flour
Grate the coconut
Grate the pumpkin
Grate spices, etc.
Mix together the cassava, coconut, pumpkin, sugar, spice and nutmeg. Cut in the butter until melted. Stir in the milk. Mix well.
Add baking powder, vanilla essence, clove; stir in the raisins.
Pour into a well greased 9” × 9” (23cm × 23cm) loaf pan. Bake for 1 hour in a moderate 350°F (180°C) oven or until crisp and brown. Cool and cut in into bars.
That's all for now. Bye!
