Last Updated on June 3, 2015 by Chef Mireille
Blogging Marathon #24
Theme: Revisiting Old Recipes
Here is another Caribbean treat, commonly eaten during the holidays.
I have been eating pone all of my life, however, it was one of those things that was usually purchased from a Caribbean bakery or a homemade version was usually available at my aunt’s (she is from Tobago) house during the holidays.
A few years ago I attempted to make it myself using a recipe from the cookbook, Sweet Hands. It did not come out the consistency I was used to, even though I followed the recipe exactly. Sadly, my aunt is no longer around for me to ask her. On my decision to revisit this recipe, I consulted two other Caribbean cookbooks I own to try to come up with a version closer to the one I get from bakeries and my aunt’s house, as a child. After going over the recipes listed in The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean as well as Sharon Atkin’s Classic Caribbean Cooking, I came up with this version and I just prayed it would be closer to the way I like pone to be.
2 cups cassava, grated
1 cup frozen grated coconut, defrosted (or freshly grated coconut)
3/4 cup sugar
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground black pepper
1/3 cup evaporated milk
Preheat oven to 350 F. Lightly grease a square baking dish.
In a large bowl, mix all ingredients until thoroughly combined.
Bake for 55 minutes until golden brown.
This one is way better than the first one I did from the Sweet Hands cookbook, however, the consistency still needs to be a wee bit firmer, but it still tastes delicious and will have to be a work in progress and you can enjoy this alternative until I develop a good recipe for the authentic one!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#23
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very interesting and new recipe to me!!! thanks for sharing Mireille!!
Ongoing Event – Let's Party – Eggless Bakes and Treats
Ongoing Event – SYF & HWS – Ginger
Never tasted this dish, with loads of flavours cassava pone makes me drool.
Was there a link to the old one..couldn't find it..I like the pics in this post..and must tell you , this is very new..:)
it's there in the second paragraph – Click on highlighted word – recipe
The Pumpkin Farm
so here u go again…new recipes for me :), love hanging around here
It sounds delicious. It almost looks like Indian burfi to me. Can't you cook this on stovetop to get desired consistency?
One of my Filipino friend makes cassava dessert with coconut milk, which is the only time I taste cassava. Your dessert looks yummy.
Whenever I come across a new recipe, I always wonder how it will taste. But with a detailed picture and clear recipe, its easier to judge the recipe. At your space, you help me visualize a lot about the dish 🙂
Am enjoying your recipes, but i want to say that in Barbados, pone is commonly made. But we do not add black pepper to the recipe. That's a NEW thing. I have never eaten pone with black pepper.
different islands will have slightly different versions of many recipes and I always remember my aunt putting a little black pepper in it. So this is the Tobago version. It's negligible and is just used to enhance the flavor. It does not add a whole lot of spiciness to it.
Unless someone told you, you would not know that there is black pepper in it when you are eating it.