Cassava Porridge

Thank you for sharing!

Last Updated on February 11, 2019 by Chef Mireille

In the Caribbean, there are lots of desserts made with both cassava (aka yuca) and coconut.  There is Cassava Pone, which is the consistency of a firm bread pudding, and is popular throughout the Caribbean.  Then there is Bojo, a flourless Cassava Coconut cake, that is popular in Suriname, where my grandfather is from.  There is also Cassava Bread, popular with the Kallinago population in Dominica, where my grandmother is from.

I made Bojo for Easter and had some leftover cassava and made this simple pudding for a fiber-rich dish! This can be eaten as a mildly sweet dessert or even as an alternative to oatmeal, as a breakfast cereal!

Cassava

 

  • 12 oz. can evaporated milk
  • 2/3 cup coconut milk
  • 2 cups cassava/yuca, peeled and grated
  • 1/2 cup coconut, grated
  • 1 teaspoon vanilla extract.
  • 1/4 cup sugar

In a saucepan, combine milks and vanilla and bring to a boil.  Reduce to a simmer.

Add cassava and coconut and cook for about 5 minutes, until pudding has thickened, as cassava starch releases into the liquid.  Add sugar and stir to combine.

I thought I had created a new dish with this one and then I was talking with a friend of mine who is from Trinidad and he said that this is a common breakfast cereal there.  Even though my parents are from the Caribbean, just like any other country, what is common in some homes may not be commonly eaten in others.  I grew up in a very diverse neighborhood, so I wasn’t surrounded with a lot of Caribbean friends – the only thing I knew of Caribbean food is what was made in my own home.  My friends were more like the United Nations – Japan, India, Ecuador, Puerto Rico, Columbia, Russia.  Where many people of the same culture tend to stray towards one another, my group of friends always enjoyed our differences and we learned about global culture and food from each other.

READ  Vegan Avocado Superfood Smoothie

While this may not be a new dish to many Caribbeans, this is my version of it!

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Sending to Bon Vivant Breakfast Ideas and Let’s Party-Breakfast, hosted this month by Divya

Chef Mireille

Thank you for sharing!

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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Comments

  1. Usha

    I have seen cassava in the stores but never experimented with it. We usually avoid tuberous roots, except potatoes. Even potatoes are not regular in my home. Cassava pudding looks very tasty

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