Guyanese Cassava Pone Recipe
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.
Print
Pin
Rate
Servings: 5 people
Calories: 236kcal
Equipment
- Pan, etc
Ingredients
Cassava Mixture:
- 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.
Instructions
- 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.
Notes
- 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.