Cassava Pone

Introduction

History

Cassava Pone has its roots in Caribbean cuisine, where cassava is a staple ingredient. The recipe has been passed down through generations and is a beloved dessert in many Caribbean households.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to grate the cassava finely to ensure a smooth texture in the final dish.

- Adjust the amount of sugar to suit your taste preferences.

- For a richer flavor, you can add additional spices such as nutmeg or ginger.

Serving Suggestions

Serve Cassava Pone warm or at room temperature as a dessert or snack. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Baking is the traditional method for making Cassava Pone, but you can also try steaming or grilling for a different texture.

Ingredient Substitutions

If you can't find fresh cassava, you can use frozen grated cassava. You can also substitute the evaporated milk with coconut milk for a dairy-free version.

Make Ahead Tips

Cassava Pone can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Cut Cassava Pone into small squares and serve on a platter garnished with shredded coconut or a sprinkle of cinnamon. You can also drizzle with a caramel sauce for an extra touch of sweetness.

Pairing Recommendations

Pair Cassava Pone with a cup of hot tea or coffee for a delightful afternoon treat. It also goes well with a glass of rum or coconut water for a tropical twist.

Storage and Reheating Instructions

Store leftover Cassava Pone in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until warm before serving.

Nutrition Information

Calories per serving

Each serving of Cassava Pone contains approximately 250 calories.

Carbohydrates

Cassava Pone is a carbohydrate-rich dessert due to the cassava and sugar content. It provides a good source of energy for your body.

Fats

The fats in Cassava Pone come from the coconut and butter used in the recipe. These fats add flavor and richness to the dessert.

Proteins

Cassava Pone is not a significant source of protein, as the main ingredients are cassava, coconut, and sugar.

Vitamins and minerals

Cassava Pone contains vitamins and minerals from the cassava and coconut, such as vitamin C, folate, and manganese.

Alergens

Cassava Pone may contain allergens such as dairy (butter, evaporated milk) and nuts (coconut). Be sure to check for any allergies before consuming.

Summary

Cassava Pone is a sweet and indulgent dessert that provides a good source of carbohydrates and fats. Enjoy in moderation as part of a balanced diet.

Summary

Cassava Pone is a delicious and comforting dessert that showcases the flavors of the Caribbean. With its chewy texture and sweet taste, it's sure to become a favorite in your household. Enjoy this traditional treat with family and friends for a taste of the tropics.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Cassava Pone. It was many years ago, during a visit to my husband's homeland of Trinidad and Tobago. We were staying with his aunt, who was a fantastic cook and always seemed to have a new recipe up her sleeve.

One evening, after a delicious meal of curry goat and roti, she brought out a tray of what looked like a dense, golden cake. She called it Cassava Pone, a traditional Caribbean dessert made with grated cassava, coconut, and spices. The sweet aroma wafted through the air, and my mouth watered as I watched her slice a piece for me to try.

The first bite was like a taste of paradise. The pone was moist and flavorful, with a hint of cinnamon and nutmeg that lingered on my tongue. I knew right then and there that I had to learn how to make it myself.

Auntie Mavis, as we affectionately called her, was more than happy to share her recipe with me. She guided me through the process, showing me how to grate the cassava, squeeze out the excess liquid, and mix it with grated coconut, sugar, and spices. She explained how the pone needed to bake slowly in the oven to develop its rich flavor and golden crust.

I watched her every move, taking notes and asking questions along the way. Auntie Mavis chuckled at my enthusiasm but was pleased to see my eagerness to learn. She told me stories of her own grandmother, who had passed down the recipe to her, and how she had tweaked it over the years to make it her own.

As the pone baked in the oven, the kitchen filled with the sweet scent of coconut and spices. Auntie Mavis and I chatted about life in Trinidad, the joys of family gatherings, and the importance of preserving traditional recipes. I felt a connection to her in that moment, a bond formed over a shared love of food and culture.

When the timer finally chimed, I eagerly pulled the pone out of the oven. It was perfect - golden brown on the outside, moist and tender on the inside. Auntie Mavis beamed with pride as I took my first bite, savoring the flavors that transported me back to that warm evening in Trinidad.

From that day on, Cassava Pone became a staple in my own kitchen. I made it for family gatherings, potlucks, and special occasions, each time recalling the memories of that first taste in Auntie Mavis's kitchen. I shared the recipe with friends and neighbors, spreading the joy of this traditional Caribbean dessert to all who tried it.

Over the years, I have added my own twists to the recipe, experimenting with different spices and flavor combinations. But no matter how I may tweak it, the essence of Cassava Pone remains the same - a taste of tradition, love, and the shared bond of family and food.

As I pass down the recipe to my own grandchildren, I hope they will feel the same sense of anticipation and joy that I did when I first discovered this culinary treasure. And I hope that they will continue to cherish and preserve the traditions that have been handed down through generations, just as Auntie Mavis did for me.

Categories

| Cassava Recipes | Coconut Recipes | Evaporated Milk Recipes | Trinidadian Appetizers | Trinidadian Recipes |

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