Have you ever had a cassava pone? Though I love cassava; but sometimes, just plain boiled cassava could get boring. You could fry it as well. I do love a fry cassava – it is a whole lot better than potato fries. However, a delicious dessert made with this starch tuber is always a big welcomed. It is so popular that it is the first dessert to sell out at bake sales. Never, pass the cassava pone and think it will be there when you get back.
This delicious dessert has a consistency almost like bread pudding, but better. 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. Nevertheless, this is one of our traditional Caribbean favourite. This tasty dessert does not have much sugar as you may notice, because 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
Ingredients:
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 coconut milk
1 tsp. baking powder
1 tsp. vanilla essence
1 tsp. ground cloves
½ cup raisins
Direction:
Grate the cassava to make the flour.
Cassava flour
Grate the coconut
Grate the pumpkin
Mix together the cassava, coconut, pumpkin, sugar, spice and nutmeg.
Cut in the butter until melted. Stir in the coconut 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!
Cassava Pone
Ingredients
- 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 tbsp. melted butter or golden ray margarine
- 2 cups coconut milk
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 tsp. ground cloves
- ½ cup seedless raisins
Instructions
- Grate the cassava, the coconut, the pumpkin, and spices, etc. Mix together the cassava, coconut, pumpkin, sugar, spice and nutmeg.
- Cut in the butter until melted. Stir in the coconut milk. Add baking powder, vanilla essence, clove, and the raisins. Mix well.
- 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.
Great description fo the food item. I especially love the step by step pictures taken.
Thank you, I do enjoy taking out the pictures for the different dishes.
Love this pone !!!!! I’ve learn how to cooked for my trini husband with your help, awesome website. thank you
Thank you for trying the recipes Jenn 🙂
i learnt to make pone from my aunt and she has never used milk.The liquid from the pumpkin works well enough.
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.
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. 🙂
Ever heard of adding sweet potato to it
Yes, I have tried it with sweet potato many times. However, I don’t think I ever showed this one online. The sweet potato gives it a wonderful texture.
Does 1 ground cloves mean 1 tsp ground cloves? I tried this recipe and loved it but I can’t
remember how much clove I used.
It’s 1 tsp ground clove.
I am from Trinidad, i love your recipes do uou have one with coconut & soursop
Never heard of pone with coconut and soursop.
When you say milk is it coconut milk or evaporated milk
Coconut milk