Cassava pone is a yummy dessert loved in Guyana and passed down through generations. It’s created using grated cassava, a starchy root veggie also called yucca or manioc. We mix this cassava with grated coconut, brown sugar, spices, and more to form a batter. Then, it’s baked until it turns a lovely golden brown and cooks all the way through. The result is a moist, slightly chewy dessert with a fantastic texture and a delightful sweet flavor.
People often serve cassava pone at special times like weddings and holidays, but it’s also a favorite treat you can enjoy any day of the year. It’s a terrific way to use cassava, a staple food in many places worldwide, and it’s a fantastic treat for anyone with a sweet tooth.
Pone is a much-loved dessert in many tropical countries where cassava is a staple. So, don’t be surprised if you find various recipes for it online. Today, I’ll show you my take on this utterly indulgent snack.
My recipe stays close to the pone you’d find from street vendors in Guyana, boasting a dense, rich texture that lets you fully enjoy the stars of the show: cassava and coconut. It’s a mouth-watering slice of heaven. Dense, moist, and packed with flavor and texture. It’s a beloved classic in Caribbean cuisine, and each culture has its own unique twist on it.
The Story Behind This Recipe
Cassava pone is a yummy dessert that originally came from Guyana, a country in South America’s northern part. People think it was brought by African slaves during colonial times. The main ingredient in this dessert is cassava, a root vegetable that’s been a vital food in South America for a long time because it’s full of carbs and other good stuff.
As time passed, cassava started showing up in different dishes, including cassava pone. Families in Guyana have passed down the recipe for this dessert from one generation to another, making it a special and famous treat in the country today. People enjoy cassava pone at big events like weddings and holidays, but they also eat it all year round.
This dessert has become a big part of Guyanese culture and food, showing how traditional recipes can be passed down over time and still make people happy.
How to choose the best cassava?
When you’re buying cassava, it’s best to look for one that’s all white without any dark lines or creamy spots. These dark lines and spots can mean the cassava is spoiled or has fungus.
A good way to check is by breaking a small piece of cassava before you buy it. In Guyana, you can do this in the market. Sometimes, I even sneak a try in the US with the first one or two cassavas to see if they’re good.
It’s a good idea to buy a bit more cassava than you need, just in case some of it isn’t good.
If you can, buy cassava from Caribbean markets or supermarkets because they have many customers who buy cassava regularly.
Ingredients
- 4 cups of grated cassava (fresh or frozen)
- 1 1/2 cups of brown sugar
- 1 cup of grated coconut
- 1/2 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 cup of melted butter
- 1/4 cup of evaporated milk
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 eggs, lightly beaten
Step by step instructions for making Cassava Pone
- Preheat your oven to 350°F (180°C).
- Grease a 9×13-inch baking dish with butter or oil.
- In a big bowl, mix together the grated cassava, grated coconut, brown sugar, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the melted butter, evaporated milk, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ones and mix until everything is well blended.
- Pour this mixture into the greased baking dish and make the top surface smooth.
- Bake for 50-60 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Allow your cassava pone to cool completely before you slice and serve it.
Rated: 4.5 of 5.0 from 18 reviews.
Recipe Tags: Cassava Pone Guyanese Recipe, Cassava Pone Guyanese Recipe, Top rated
Note
You can store cassava pone at room temperature for up to five days if you cover it. If you want to freeze it for a longer time, put it in an airtight container and store it in the freezer where it can stay good for several months. When you want to eat it, the best way to defrost it is to let it sit at room temperature for a few hours.
Here are some simple steps for enjoying your cassava pone
Let it cool: After baking, let the pone cool down completely. This helps the flavors blend and the pone to firm up a bit.
Cut into squares: Cassava pone is usually cut into small squares or rectangles. You can use a sharp knife to do this evenly.
Serve at room temperature: Cassava pone is tastiest when served at room temperature. You can keep it in a sealed container at room temperature for up to three days.
Optional sweetness: If you like, you can sprinkle some powdered sugar on top for extra sweetness.
Enjoy with tea or coffee: Cassava pone makes a wonderful dessert with tea or coffee. Its warm flavors go great with the rich and comforting tastes of these drinks.
