Cassava Pone Food

CASSAVA PONE (YUCA CAKE)

Cassava Pone (Yuca Cake) image

Delicious, gooey, and perfectly spiced cassava pone. Enjoy it with your favorite refreshing drink!

Provided by Alica

Time 1h25m

Number Of Ingredients 10

Ingredients

4 1/2 cups grated cassava root (about 3lbs when weighed with skin on)
1/2 cup grated coconut (optional)
1 1/2 cups brown sugar
6 tbsp softened butter, use non-dairy for vegan option
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp mixed essence or 2 tsp vanilla extract
1 1/2 tsp almond extract
1/2 tsp black pepper
3 cups evaporated milk (2, 12oz tins) or coconut milk for vegan option

Steps:

Preheat oven to 350 degrees F.
Peel and grate cassava and coconut, set aside in a large mixing bowl. Frozen grated coconut may be used. Thaw completely before adding.
Add sugar, butter, spices and extract. Mix well.
Pour milk and mix to combine.
Pour mixture into a greased pan of choice. See notes for sizes
Bake about 60 minutes to a little over an hour.

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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