Cassava Pone is a sweet, baked treat that shares the history of the indigenous Caribbean people. Cassava, a root vegetable native to the tropical regions of the Caribbean, Central, and South America, was a food staple of the indigenous people. Pone seems to be an adaptation of the words Appone or Ponap used by these same native people, which roughly translates to bread. The Caribbean, in particular, is also rich in spices and natural sugar cane. Considering all these factors, it is no wonder this dish has thrived through so many generations. This dish is made with fresh cassava, coconut, spices, and cane sugar with a moist, chewy texture. So the next time you're looking for a sweet snack to complement a hot cup of tea or coffee, try this Cassava Pone recipe.
800g Cassava fresh finely grated
100g Coconut fresh finely grated
100g Pumpkin fresh finely grated
200g Brown Sugar
70g Unsalted Butter softened
1 teaspoon Baking Powder
2g Ginger fresh finely grated
1 teaspoon Cinnamon Powder
1/2 teaspoon Cardamom Powder
1/2 teaspoon Clove Powder
1/2 teaspoon Salt
1/4 teaspoon Nutmeg Powder
1/4 teaspoon Black Pepper
1 teaspoon Mixed Essence
Preheat the oven to 350 C or 177 F, and depending on your oven, place the baking rack in the middle or topmost shelf.
Add the baking powder, ginger, cinnamon, cardamom, clove, salt, nutmeg, black pepper, and mixed essence to the buttercream mixture. Blend to combine.
Mix the spiced butter-cream mixture with the cassava, coconut, and pumpkin purée until thoroughly combined.
At this time, add the currants or raisins to the mixture.
Remove from the oven and allow to cool for 15-20 minutes before cutting and serving.
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