Make this highly flavoured Cassava pone, a true African desert
This is a very good alternative to the usual cakes and is also a favourite in most Caribbean states too.
Cassava pone is a dense pudding that is made using cassava, coconut milk and flavours.
It has crisp edges while all the ingredients used in the preparation are locally grown in most African countries. If you can grate cassava yourself to save time, use grated frozen cassava that can be gotten from Filipino markets, Caribbean markets and some Asian stores.
1 hr 30 minutes
2 pounds grated cassava
1 1/2 cup grated mature coconut
4 tablespoon unsalted butter melted
½ cup white granulated sugar
½ cup light brown sugar
1 14 oz. can coconut milk
1 teaspoon cinnamon spice
1 teaspoon salt
½ teaspoon grated nutmeg
¼ teaspoon minced ginger
2- teaspoon vanilla extract
½ cup raisins optional
- Preheat oven to 350 degrees F. Grease and flour to 9×13 baking dish or use a baking spray. Set aside
- In a large bowl, combine all the ingredients: grated coconut, frozen defrost cassava, coconut milk, melted butter, sugar, nutmeg, cinnamon, minced ginger, salt and vanilla. Mix well until all the ingredients have been fully combined. If using raisins you may add at this point.
- Pour the mixture in the prepared baking dish and bake for about 60 minutes or until the center is firm. If it is still wobbly add another 10 minutes.
- Remove and let it cool for about 10 minutes.
Your Cassava pone is ready! Cut in squares and serve with whipped cream and toasted coconut or fruits.