Caribbean Cassava Pone Food

PAPA LEO'S CASSAVA PONE

Papa Leo's Cassava Pone image

A lovely dessert made from a staple food of the Amerindians who were the original inhabitants of the Caribbean. Cassava is also known as manioc or yuca. It is processed into flour in the form of fine dried flakes which West Indians call farine. Farine is used to make breads make bread and porridge. It is also processed as small hard white spheres or "pearls" called tapioca that are soaked before use. This is my dad's recipe for this West Indian dessert.

Provided by WizzyTheStick

Categories Dessert

Time 1h

Yield 8 squares, 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup pumpkin
2 cups cassava (grated or farine)
1 cup sweet potato
1 cup coconut (grated)
1 cup granulated sugar
1/2 teaspoon white pepper
1 teaspoon ground cinnamon
1/4 lb margarine, melted
1 teaspoon vanilla essence
1/4-3/4 cup evaporated milk
1/4 cup golden sultana raisins

Steps:

Blend all ingredients together.
Pour into a buttered casserole dish and bake for 45 minutes in a moderate oven 350 degrees F until firm and medium brown.
Let cool.
Cut into squares and serve.
Use ½ cup of milk if the quality of the cassava is thick and starchy; if it is too thin use ¾ cup milk.
Just a guess on the servings-will update this info.

Nutrition Facts : Calories 393, Fat 19.1, SaturatedFat 8.5, Cholesterol 2.3, Sodium 162.9, Carbohydrate 55.6, Fiber 3.6, Sugar 30.5, Protein 2.6

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