How to make Cassava Pone

Published on July 23rd 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front view of Cassava Pone in plates

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. 

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Time & Serves

Prep Time
30 mins
Cook Time
90 mins
Total Time
120 mins
Serves
8

Ingredients

  • 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

  • Optional: 30-60g Currants or Raisins

Instructions

Prepare a baking dish or pan by greasing it with butter and setting it aside.

Use a box grater and or a food processor to mash the cassava, coconut and pumpkin into a puréed mush and set aside.

Preheat the oven to 350 C or 177 F, and depending on your oven, place the baking rack in the middle or topmost shelf.

In a bowl using a whisk or hand mixer, blend the softened butter and sugar until they become a smooth buttercream.

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.

Pour the mixture into the baking dish, place into the oven, and bake for 45-60 minutes or until the top is golden brown and springy to the touch.

Remove from the oven and allow to cool for 15-20 minutes before cutting and serving.

Serve with a hot cup of tea or coffee and enjoy.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Cassava Pone, baked cassava pudding

Melinda Bagot (not verified)

Hi, thank you for this recipe. If I omit the pumpkin how much coconut and Cassava would I need in cups? As well, is this pone recipe sticky. I love sticky pone

Permalink 17 Nov 2022

Jennifer Dodd

Hello Melinda and thank you for your comment. You can replace the pumpkin with either 1/2 of a cup of either cassava or coconut. Yes this pone is extra sticky and delicious. Let us know how it works out for you, feel free to send in any photos.

Permalink 19 Nov 2022

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart