📝 About This Recipe
A beloved staple across the West Indies, Cassava Pone is a dense, chewy, and incredibly moist delicacy that blurs the line between a cake and a pudding. Rooted in Indigenous and African culinary traditions, this treat features grated cassava and coconut infused with warm spices like ginger, cinnamon, and nutmeg. It is prized for its unique 'heavy' texture and the caramelized, crunchy edges that form during its slow bake in the oven.
🥗 Ingredients
The Starches
- 2 pounds Cassava (Yuca) (peeled and finely grated)
- 1/2 pound Pumpkin or Calabaza (peeled and finely grated for color and moisture)
- 1.5 cups Dried Coconut Meat (freshly grated for the best oils and flavor)
Sweeteners and Liquids
- 1.5 cups Brown Sugar (packed)
- 1 cup Coconut Milk (full fat, canned or fresh)
- 1/2 cup Evaporated Milk (adds a rich, creamy depth)
- 4 tablespoons Unsalted Butter (melted)
Spices and Aromatics
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated preferred)
- 1/4 teaspoon Black Pepper (a traditional secret for a subtle kick)
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 cup Raisins (optional, soaked in warm water to plump)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking pan or a large square cake tin with butter to ensure the sticky pone releases easily later.
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2
Peel the cassava using a sharp knife or vegetable peeler, ensuring all the thick brown skin and the pinkish inner layer are removed. Rinse thoroughly.
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3
Using the fine side of a box grater, grate the cassava and the pumpkin into a large mixing bowl. This is a labor of love, but the fine texture is essential for the perfect pone consistency.
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4
Grate the fresh coconut and add it to the cassava and pumpkin mixture. If using store-bought shredded coconut, pulse it in a blender briefly to achieve a finer crumb.
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5
In a separate medium bowl, whisk together the brown sugar, coconut milk, evaporated milk, melted butter, and vanilla extract until the sugar is mostly dissolved.
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6
Add the grated ginger, cinnamon, nutmeg, salt, and black pepper to the wet ingredients. The black pepper is a classic Caribbean touch that enhances the warmth of the other spices.
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7
Pour the liquid mixture into the bowl with the grated cassava, pumpkin, and coconut. Stir vigorously with a sturdy wooden spoon until the batter is well combined and thick.
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8
If using raisins, drain them and fold them gently into the batter so they are evenly distributed.
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9
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. The batter should be about 1 to 1.5 inches thick; pone is meant to be a dense slab, not a tall cake.
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10
Place the pan on the middle rack of the oven and bake for 60 to 75 minutes. At the 45-minute mark, check the color; if the top is browning too quickly, tent it loosely with foil.
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11
The pone is done when the edges are dark golden brown and slightly pulled away from the sides, and the center is firm to the touch. A skewer inserted should come out clean, though it will feel moist.
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12
Crucial Step: Remove from the oven and let the pone cool completely in the pan for at least 2 hours. As it cools, the starches set to create that signature chewy, fudgy texture.
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13
Once cooled, slice into small squares or diamonds and serve. For an extra treat, you can brush the top with a little melted butter while it's still warm for a glossy finish.
💡 Chef's Tips
Always use fresh cassava if possible; if using frozen grated cassava, squeeze out excess moisture before measuring. Do not over-bake; the pone should remain moist and 'heavy' rather than dry and crumbly. The pumpkin is optional but highly recommended for a vibrant orange hue and a softer crumb. For the best flavor, grate your own coconut; the natural oils make a massive difference in the richness of the dish. If you prefer a crustier top, sprinkle a tablespoon of granulated sugar over the batter just before it goes into the oven.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Caribbean cocoa tea or ginger tea. Pairs beautifully with a scoop of vanilla bean ice cream for a more formal dessert. Enjoy as a mid-morning snack alongside a glass of cold mauby or sorrel. Pack into lunchboxes as a sturdy, energy-dense street food snack. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to a week.