Cassava Pone

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Have you ever had a cassava pone?  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 Recipe

 

Cassava Pone

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. softened 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″ x 9″ (23cm x  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!

 

Print this Cassava Pone recipe.

Comments

  1. Alexandra says

    best recipe i’ve come across for this.
    btw how do i know the difference between sweet cassava and regular casava.
    and was the butter softened or melted? cuz i saw melted in the ingredientes.

    • says

      When I refer to sweet cassava I’m referring to cassava like MX or butter stick cassava. The other type is called bitter cassava that tastes bitter and has to be processed (grated and squeezed) before use. This is the type the Amerindians use to make cassava bread. Yes the butter was not really melted but softened but still not too soft. Thank you for commenting. :)

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