Cassava Pone

Cassava Pone is a popular Caribbean dessert made from grated cassava (also known as manioc or yuca), a starchy root vegetable. This dish is loved for its rich texture, sweetness, and unique flavor, which comes from the combination of cassava, coconut, spices, and sugar. It’s traditionally served as a snack or dessert and is a delicious, comforting treat that’s gluten-free and dairy-free. Cassava pone has a soft, dense consistency and is typically flavored with nutmeg, cinnamon, and sometimes rum, making it an aromatic and flavorful dish.

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Ingredients

For the Cassava Pone:

• 2 pounds of fresh cassava (or about 4 cups of grated cassava if using pre-grated)
• 1 1/2 cups brown sugar (you can adjust the sweetness to taste)
• 1 cup grated coconut (fresh or dried, unsweetened)
• 1/4 cup butter or margarine (optional, for added richness)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger (optional for extra flavor)
• 1/2 cup raisins (optional, for texture and sweetness)
• 1/2 cup milk (coconut milk or regular milk can be used, depending on preference)
• 2 large eggs
• 1 tablespoon lime juice (or lemon juice, for flavor balance)
• Pinch of salt
• 1/2 cup water (you may need more depending on the consistency of the cassava)
• Rum (optional), 2-3 tablespoons for flavor (optional but authentic in some versions)

For Greasing:

• Butter or cooking spray to grease the baking dish

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Equipment Needed

• Large bowl for mixing
• Grater or food processor for grating the cassava
• Medium saucepan (for melting butter, if using)
• 9×9-inch or 8×8-inch baking dish (or any square baking dish)
• Spoon or spatula for mixing
• Knife (if using fresh cassava)

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Method

Step 1: Prepare the Cassava

1. Peel the Cassava: Start by peeling the cassava root. Use a sharp knife to carefully remove the thick, waxy skin and the pinkish layer underneath. Once peeled, cut the cassava into smaller chunks to make it easier to grate.
2. Grate the Cassava: Grate the cassava using a box grater or a food processor. The goal is to get fine shreds of cassava. You should have about 4 cups of grated cassava. Be careful to remove the woody core of the root (you’ll notice a fibrous part that should not be grated).
3. Rinse the Cassava: Place the grated cassava in a fine mesh strainer or cheesecloth and rinse it under cold water. This helps remove some of the excess starch. Squeeze out any excess water and set the grated cassava aside.

Step 2: Prepare the Wet Ingredients

1. Melt the Butter (if using): In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
2. Whisk the Eggs: In a medium bowl, whisk the eggs. Add in the vanilla extract, cinnamon, nutmeg, and ground ginger (if using). Whisk until smooth and well combined.
3. Add Sugar and Coconut: To the egg mixture, add the brown sugar, grated coconut, and raisins (if using). Stir well to combine all ingredients.
4. Add Milk and Lime Juice: Add the milk (coconut milk works well for extra flavor) and lime juice to the wet ingredients. Mix until everything is fully incorporated.

Step 3: Combine the Wet and Dry Ingredients

1. Combine Grated Cassava with Wet Ingredients: Add the prepared grated cassava to the wet mixture. Stir well to ensure all the cassava is evenly coated with the wet ingredients.
2. Add Water and Rum (optional): Slowly add the water to the mixture, a little at a time, until you achieve a thick batter-like consistency. If you’re using rum, add it to the mixture as well, and stir.
3. Season with Salt: Add a pinch of salt to balance the flavors and bring out the sweetness.

Step 4: Bake the Cassava Pone

1. Prepare the Baking Dish: Grease your 9×9-inch baking dish (or a similarly sized dish) with butter or cooking spray to prevent sticking.
2. Transfer the Mixture to the Baking Dish: Pour the cassava mixture into the prepared baking dish. Use a spoon or spatula to spread the mixture evenly in the dish.
3. Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for about 45-60 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean when the cassava pone is done. Keep an eye on it towards the end of the baking time to prevent over-browning.

Step 5: Cool and Serve

1. Cool: Remove the cassava pone from the oven and allow it to cool in the baking dish for about 10-15 minutes before slicing.
2. Slice and Serve: Once cooled, slice the cassava pone into squares or rectangles. You can serve it warm or at room temperature.

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Notes and Tips

• Grated Cassava: If you’re using pre-grated cassava from a store, make sure it’s fresh and not overly dried out. If you’re using frozen cassava, ensure that it is fully thawed before using. Some frozen varieties may need a little more water to achieve the right consistency.
• Coconut: For a more intense coconut flavor, you can use fresh coconut instead of dried. If using dried coconut, make sure it’s unsweetened.
• Texture: Cassava pone should have a soft, dense texture similar to a pudding cake. If you prefer it firmer, you can bake it a little longer. The consistency will become firmer as it cools.
• Sweetness: Adjust the amount of sugar according to your preference. If you like a sweeter pone, feel free to add an extra tablespoon or two of sugar.
• Rum: Rum is a traditional addition in many versions of cassava pone and gives it a nice depth of flavor. If you prefer not to use alcohol, you can omit it or use a little vanilla extract for extra flavor.
• Storage: Cassava pone can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. You can also freeze slices of cassava pone for up to 3 months. Just allow it to cool completely before wrapping it tightly and storing it in a freezer-safe bag.

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Conclusion

Cassava Pone is a delightful, comforting Caribbean treat that’s perfect for any occasion. Its sweet, coconutty flavor, combined with the rich texture of grated cassava, makes it a unique dessert or snack that will transport your taste buds to the islands. Whether you’re familiar with Caribbean cuisine or just looking for a new and exciting recipe to try, cassava pone is a must-make dish that’s sure to impress. Enjoy!