Cassava Pone

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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.

Cassava Pone

Serves 12
Ingredients:
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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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Rajani S

    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 🙂

  2. Anonymous

    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.

    • [email protected]

      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.

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