Traditional Caribbean Cassava Pone Recipe

Ingredients

  • 2 pounds of grated cassava
  • 1 cup of grated coconut
  • 2 cups of granulated sugar
  • 1 cup of raisins
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of salt
  • 1 teaspoon of grated ginger
  • 2 tablespoons of melted butter
  • 1 teaspoon of vanilla extract
  • 1 cup of canned evaporated milk

Steps and instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the grated cassava, grated coconut, sugar, raisins, cinnamon, nutmeg, salt, and grated ginger.
  3. Add the melted butter, vanilla extract, and evaporated milk to the bowl. Mix until all the ingredients are well combined.
  4. Pour the mixture into the prepared baking dish, making sure to spread it evenly.
  5. Bake for 1 hour, or until the top is golden brown and a knife inserted in the center comes out clean.
  6. Allow the cassava pone to cool completely in the baking dish on a wire rack before cutting into squares and serving.

Tools for making

Recipe variations

  • Replace the raisins with chopped nuts like walnuts or pecans for added crunch.
  • Add 1/2 cup of shredded carrots or grated sweet potatoes to the mixture for a touch of sweetness and moisture.
  • Experiment with different spices such as cardamom, allspice, or cloves to customize the flavor profile.
  • For a gluten-free option, substitute the all-purpose flour with almond flour or gluten-free flour blend.
  • Make it vegan by using melted coconut oil instead of butter and substituting the evaporated milk with coconut milk or almond milk.
  • Create a twist by adding a layer of pineapple chunks or sliced bananas on top of the cassava mixture before baking.
  • For a richer taste, replace the grated coconut with coconut cream or coconut milk.
  • Add a tablespoon of rum or rum extract to the mixture for a Caribbean-inspired flavor.
  • Try using brown sugar or palm sugar instead of granulated sugar for a deeper, more caramel-like sweetness.
  • For a textured pone, mix in some shredded coconut instead of grated coconut.

Recipe overview

Cassava Pone, a popular dessert in the Caribbean, is a dense, sweet, and delicious cake-like treat. It's made with grated cassava, sweet spices, and luscious evaporated milk. This recipe is easy to follow, and although it requires some effort to grate the cassava and coconut, the satisfying taste of the finished product makes it all worth it. Expect a dessert that's not overly sweet with a lovely caramelized top and a moist interior. The raisins add a burst of sweetness and the spices bring a comforting warmth. This is a dessert that will surely delight your palate and introduce you to the flavors of the Caribbean.

Common questions

  1. Can I use frozen grated cassava? Yes, you can use frozen grated cassava for this recipe. Make sure to thaw it completely before using and squeeze out any excess moisture.
  2. Can I substitute fresh coconut for grated coconut? Yes, you can substitute fresh coconut for grated coconut. Simply grate the flesh of a fresh coconut and use it in the recipe.
  3. Can I use brown sugar instead of granulated sugar? Yes, you can use brown sugar as a substitute for granulated sugar. However, keep in mind that it may slightly alter the taste and color of the cassava pone.
  4. What can I use instead of raisins? If you don't have raisins or prefer not to use them, you can substitute them with other dried fruits like chopped dried apricots or currants.
  5. Can I omit the spices? While the spices add flavor to the cassava pone, you can omit them if you prefer a more plain taste. However, note that the final result may be less flavorful.
  6. Can I use coconut milk instead of evaporated milk? Yes, you can use coconut milk as a substitute for evaporated milk. It will add a slightly different flavor to the cassava pone.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining all the ingredients.
  • Grater - For grating the cassava and coconut.
  • Baking Dish - A 9x13-inch dish for baking the cassava pone.
  • Wire Rack - To cool the cassava pone after baking.
  • Knife - For cutting the cassava pone into squares.

Origin stories

Cassava Pone is a beloved dessert that has its roots in the Caribbean, more specifically in Trinidad and Tobago. The star ingredient, cassava, was introduced to the Caribbean by the indigenous Arawak people, who cultivated the root vegetable long before the arrival of Europeans. Over time, cassava has become an integral part of the Caribbean culinary tradition. Cassava Pone, a dense, pudding-like cake, is a testament to the indigenous Arawak's influence on the region's cuisine. It blends the earthy flavor of cassava and coconut with the warmth of spices like ginger and nutmeg, creating a dessert that is both delicious and deeply rooted in the history of the Caribbean.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.