Last Updated on November 27, 2023
If you are looking for a flavorful and comforting dessert, look no further than Guyanese cassava pone. This traditional gem of a dish is made with grated root vegetables and flavored with spices.
The combination of ingredients results in an incredibly moist and delicious treat that can be enjoyed by all. Whether you’re serving this as a dessert or snack, you’ll love the unique flavor and texture of Guyanese cassava pone.
This recipe will help you make the perfect cassava pone, no matter your level of experience in the kitchen.
We’ll cover all of the necessary ingredients, cooking techniques, and tips for creating a delicious finished product that will have everyone asking for seconds.
Table of Contents
What Is Guyanese Cassava Pone?
Guyanese cassava pone is a traditional Caribbean dessert made with grated cassava root, butter, evaporated milk, brown sugar, coconut, cinnamon, nutmeg, and other spices. The cassava root is grated and mixed with the other ingredients before being baked in an oven. This dish is often served warm with a generous topping of cream or ice cream.
It is great for all kinds of gatherings, whether it is a family get-together or a potluck. It is also perfect as an after-dinner treat.
I first tried Guyanese cassava pone during a trip to Guyana. It originated in South America, which is why it’s so popular in Guyanese cuisine. I was staying with family friends and they served this delicious dessert one evening after dinner.
I had heard about the famous Guyanese cassava pone but had never actually tasted it before. As soon as I tried it, I could tell why it was so popular!
The combination of the grated cassava root with the other ingredients was perfect. The flavors were intense without being overwhelming and each bite was incredibly moist and delicious.
I could also taste hints of cinnamon, nutmeg, and other spices that really brought out the flavor of the dish.
It wasn’t overly sweet, which is something I appreciate in desserts. The brown sugar balanced out the other flavors perfectly and gave it just the right amount of sweetness.
I also appreciated how quickly and easily it was made. It only took about 45 minutes from start to finish, so it’s perfect for busy weeknights or when you need a dessert in a hurry.
Overall, I absolutely loved Guyanese cassava pone and would highly recommend it to anyone looking for a unique and flavorful dessert. The combination of ingredients and techniques makes it an incredibly delicious treat that can be enjoyed by all.
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- Cassava Root: You must add some cassava roots to make this classic Guyanese dish. It gives the pone a unique flavor and texture that is hard to replicate with other ingredients.
- Evaporated Milk: You must add some evaporated milk for a creamy finish. You can use any kind of milk, but it’s best to use evaporated milk for an enhanced taste.
- Shredded Coconut: Shredded coconut adds a sweet and nutty flavor to the pone, as well as an interesting texture.
- Butter: Butter is essential to make a delicious Guyanese cassava pone. It adds a rich flavor and helps bind all of the ingredients together.
- Brown Sugar: Brown sugar adds sweetness and a slight caramel flavor to the pone.
- Cardamom: This fragrant spice has an earthy, floral aroma that pairs well with the cassava root.
- Cinnamon: Cinnamon is a warm, sweet spice that helps balance out all of the other flavors in this recipe.
- Nutmeg: Nutmeg is a warm and earthy spice that adds a unique layer of flavor to the pone.
- Ground Pepper: A small amount of ground black pepper enhances all of the spices in this dish.
- Vanilla Extract: Vanilla extract gives pone an extra layer of and balance out all the other flavors.
- Almond Extract: Almond extract adds a nutty flavor and aroma that pairs nicely with the other ingredients.
Preheat the oven to 350F and prepare a baking pan by greasing it with butter.
Grate the cassava root in a large bowl until you have 4 ½ cups of grated cassava.
Add the evaporated milk, shredded coconut, butter, brown sugar, cardamom, cinnamon, nutmeg, ground pepper, vanilla, and almond extract to the grated cassava. Stir until everything is combined.
Pour the mixture into the prepared baking pan and smooth out the top with a spoon or spatula.
Bake in the preheated oven for 40-45 minutes, or until the top of the pone is golden brown. Remove from the oven and allow to cool before slicing and serving.
• Make sure to grate the cassava root as finely as possible; this will ensure an even bake.
• Be careful not to overmix the pone batter, or it can become dense and heavy.
• Allow the pone to cool completely before serving; this will allow it to get the right texture.
• If you want, you can sprinkle some shredded coconut on top of the pone before baking. This adds a nice crunchy texture and sweetness.
• Make sure not to overbake the pone, or it can become dry and crumbly.
• Add a scoop of vanilla ice cream on the side for an extra special treat.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have access to all the ingredients listed, there are a few substitutions you can make.
- You can use cow’s milk or almond milk or evaporated milk for a different flavor. Instead of cardamom, you can also use ground or nutmeg.
- Brown sugar be replaced with white sugar, or you can opt for a different kind of sweetener like honey or maple syrup. You can also use coconut oil instead of butter, and almond extract can be replaced with vanilla extract.
- Finally, if you’re not a fan of black pepper, you can leave it out altogether. The pone will still be delicious.
Guyanese Cassava Pone Recipe
- 1 1/2 cups of rich evaporated milk contributing a velvety and smooth texture to the mixture, creating a luscious and indulgent dessert.
- 1/4 cup of luscious shredded coconut adding a tropical and creamy element to the cassava mixture.
- 2 1/4 cups of finely grated cassava root providing a starchy and slightly sweet base for the dessert.
Sweetening and Flavoring Agents:
- 3 tablespoons of premium butter enriching the flavors of the dessert and adding a luxurious and creamy mouthfeel.
- 3/4 cup of brown sugar imparting a deep and caramel-like sweetness that enhances the overall taste of the dessert.
- 1/2 teaspoon of almond extract adding a delicate and nutty undertone that complements the cassava and coconut flavors.
- 1/4 teaspoon of aromatic cardamom adding a hint of exotic and floral flavor to the dessert.
- 1/4 teaspoon of ground pepper providing a subtle kick and balancing the sweetness with a touch of mild spiciness.
- 1/4 teaspoon of freshly grated nutmeg offering a warm and earthy flavor that pairs perfectly with the other spices.
- 1 1/8 teaspoons of pure vanilla lending a sweet and aromatic essence that enhances the overall flavor profile.
- 1/2 teaspoon of fragrant cinnamon infusing the dessert with warm and comforting notes of spice.
- Preheat the oven to 350F and prepare a baking pan by greasing it with butter.
- Grate the cassava root in a large bowl until you have 4 ½ cups of grated cassava.
- Add the evaporated milk, shredded coconut, butter, brown sugar, cardamom, cinnamon, nutmeg, ground pepper, vanilla, and almond extract to the grated cassava. Stir until everything is combined.
- Pour the mixture into the prepared baking pan and smooth out the top with a spoon or spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top of the pone is golden brown. Remove from the oven and allow to cool before slicing and serving.
- Make sure to grate the cassava root as finely as possible; this will ensure an even bake.
- Be careful not to overmix the pone batter, or it can become dense and heavy.
- Allow the pone to cool completely before serving; this will allow it to get the right texture.
- If you want, you can sprinkle some shredded coconut on top of the pone before baking. This adds a nice crunchy texture and sweetness.
- Make sure not to overbake the pone, or it can become dry and crumbly.
- Add a scoop of vanilla ice cream on the side for an extra special treat.
Guyanese cassava pone is a delicious yet nutrient-packed dessert. Each serving contains approximately,
• 86 calories
• 4g of fat
• 6g of carbohydrates
• 5g of protein
This dish is also rich in several essential vitamins and minerals, such as Vitamin C, iron, calcium, magnesium, and phosphorus. It’s a great option for those looking for a tasty yet nutritious dessert.
How to Store Leftover Guyanese cassava pone?
Any leftover pone should be kept in an airtight container and stored in the refrigerator for up to four days. The pone can also be frozen for up to three months, but it’s best to wrap it tightly before freezing. Reheat the pone in the microwave or oven before serving.
Besides, if you don’t plan to use all of the pone at once, you can divide it into smaller portions and freeze them for future use.
Can pregnant women eat this?
Yes, this dish is safe for pregnant women to eat as there are no raw ingredients or risky food items. Also, it is a great way to get some essential nutrients.
Does Guyanese cassava pone contain sugar?
Yes, this recipe does contain sugar in the form of brown sugar or white. However, you can always substitute it with other sweeteners like honey or maple syrup if desired.
Can I add other ingredients to the pone?
Yes, you can customize the recipe and add different spices, fruits, or nuts. However, it’s best to stick to the original recipe if you want an authentic flavor.
What is the best way to serve this pone?
Guyanese cassava pone can be served warm or cold, depending on your preference. It tastes great with a scoop of vanilla ice cream or some freshly whipped cream. You can also top it with shredded coconut for an extra special treat.
Is it Vegan friendly?
Yes, this recipe is vegan-friendly as it does not contain any animal-derived ingredients. Just make sure to use vegan-friendly sweeteners and other substitutes if needed.
Guyanese cassava pone is a delicious yet nutritious dessert that you can easily make at home. With just a few simple ingredients, you can create a sweet and flavorful treat that your whole family will love.
As you have seen making this dish isn’t complicated and can be modified to suit everyone’s dietary needs. So, why not give it a try? You won’t regret it. Make sure to share this recipe with your friends and family, too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.