A Delciously Sweet Cassava Pone

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

sweet cassava pone
  • Save

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:

  • Save

Grate the cassava to make the flour.

  • Save

Cassava flour

  • Save

Grate the coconut

  • Save

Grate the pumpkin

Related:
Risi Bisi
  • Save

 Mix together the cassava, coconut, pumpkin, sugar, spice and nutmeg.
Cut in the butter until melted. Stir in the coconut milk. Mix well.

  • Save

Add baking powder, vanilla essence, clove; stir in the raisins.

  • Save

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.

  • Save

That's all for now. Bye!

  • Save
Print

Cassava Pone

Course Vegetarian
Cuisine Creole/ Caribbean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 (9″ x 9″) pan
Author Felix (Simply Trini Cooking)

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.

Related:
A Satisfying Cornmeal Fry Bake

15 thoughts on “A Delciously Sweet Cassava Pone”

  1. 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.

    1. 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. 🙂

    1. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top
Share via
Copy link
Powered by Social Snap