Trinidadian Cassava Pone

One of mom’s FAVE sweets that brings back sweet memories of her home island of Trinidad & Tobago.

MMMMMmmmmmm Pone! Not a pudding, not a cake, but something somewhere in between. Pones are usually made from root vegetables. You can also make them with carrots, sweet potatoes and pumpkin; my Ma always used Cassava – if y0u can buy fresh please do – if not you can buy in a frozen state to prepare this dish as well.


What is Cassava? Manihot esculenta, and yucca is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yucca in Spanish and in the United States, it differs from the yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery extract, is called tapioca; its fermented, flaky version is named garri. Cassava is intriguing in that although it appears excessively dry when in its raw state, once baked it melts and morphs into a wonderful ‘gelatinous gloop’



Cassava Pone
Makes 6 servings


1 ¼ cups brown sugar
1 lb. raw cassava grated
1 cup milk
½ tsp. nutmeg or mace
½ pack dried coconut flakes
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter
1/2 cup raisins (optional)
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon
1 tsp. vanilla


1. Combine cassava with milk, sugar and spices and mix well.
2. Add raisins (if using), coconut, hot water and melted butter.
3. Mix briskly and taste for sweetness desired.
4. Add more sugar if necessary, pour into greased Pyrex dish.

5. Bake at 375 F for 45 – 50 minutes.

6. Let cool and cut into slices or cubes to serve.



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