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.
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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.
