Weekly Recipe: Cassava Pone

Sometimes, just plain boiled cassava could get boring. A delicious dessert made with cassava that is always welcomed is the cassava pone. It is so popular that it is the first dessert to sell out at bake sales. This dessert has a consistency almost like bread pudding.

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. This tasty dessert does not have much sugar as you may notice, 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.


Ingredients:

Cassava Pone

2 cups peeled, shredded yucca (cassava, manioc)
1 cup coconut, shredded
1 1/4 cups sugar (or evaporated cane juice, if available)
1 teaspoon cinnamon or pumpkin pie spice
5 tablespoons vegetable oil (canola or other neutral oil)
1 cup coconut, rice, cow, or soy milk
1/4 cup filtered water
1/4 cup raisins (optional)
1 teaspoon vanilla extract


Directions
- Peel and shred the yucca. Sometimes yucca can be found frozen, already peeled. Also, remember that yucca is poisonous if it is not cooked all the way through. You can shred it by hand with a box grater, or in a food processor with the shredder blade.
- Mix all ingredients together well in a large bowl.
- Place mixture in a well-oiled 8 x 13 baking pan.
- Bake at 350 degrees in the oven for 1 1/2 hours.
- Once it starts getting crispy golden colored on top and edges, it is almost done. Check at one hour. All ovens cook differently, so watch for the color change to gauge done-ness.
- Remove from oven and allow to cool for 30 minutes before slicing into brownie-sized wedges.