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
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
Grate the cassava to make the flour.
Grate the coconut
Grate the pumpkin
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!
- Grate the cassava, the coconut, the pumpkin, and spices, etc. Mix together the cassava, coconut, pumpkin, sugar, spice and nutmeg.
- 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.