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Desserts

Guyanese Cassava Pone

The Quirky Foodster Team

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Ingredients

  • 500g (about 3 cups) cassava, peeled and finely grated
  • 200g (2 cups) grated fresh coconut
  • 200g (1 cup) sugar
  • 100ml (1/3 cup plus 1 tbsp) coconut milk
  • 60g (1/4 cup) butter, melted
  • 5g (1 tsp) ground cinnamon
  • 2g (1/2 tsp) ground nutmeg
  • 3g (1/2 tsp) salt
  • 5ml (1 tsp) vanilla extract

Method

  1. Preheat oven to 180°C (350°F). Grease the baking dish well.
  2. In a large bowl, combine grated cassava, grated coconut, sugar, coconut milk, melted butter, cinnamon, nutmeg, salt and vanilla. Mix thoroughly until well combined.
  3. Pour the mixture into the prepared baking dish and spread evenly.
  4. Bake for 60-70 minutes until the top is deep golden brown and a knife inserted comes out clean.
  5. Cool completely in the dish before slicing into squares.

Introduction: Cassava pone is a dense, moist baked dessert made from grated cassava, coconut and spices, with roots in both Amerindian cassava traditions and Afro-Guyanese baking.

Cultural Background: Cassava pone is a dense, moist baked dessert made from grated cassava, coconut and spices, with roots in both Amerindian cassava traditions and Afro-Guyanese baking. It is a common treat at gatherings, church events and roadside bakeries.

Tips: Squeeze excess moisture from the grated cassava if it seems very wet, to avoid a soggy pone. Let the pone cool fully before cutting — it firms up considerably as it cools.

Variations: Add a handful of raisins or chopped pumpkin puree for variation. Top with a sprinkle of extra sugar before baking for a caramelized crust.

Storage: Store covered at room temperature for up to 2 days, or refrigerate up to 1 week.

Reheating: Warm individual slices in a 160°C (320°F) oven for 8-10 minutes, or microwave for 20-30 seconds.

Nutrition: Approx. 310 kcal, 3g protein, 42g carbohydrate, 15g fat per serving.

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