Trinidadian Cassava Pone

Name: Trinidadian Cassava Pone
Yield: 8
Cuisine: Trinidad and Tobago
Ingredients: Cassava, peeled and finely grated — 600 g (1.3 lb); Pumpkin, grated — 150 g (5 oz); Grated fresh coconut — 150 g (1½ cups); Brown sugar — 200 g (1 cup); Coconut milk — 250 ml (1 cup); Butter, melted — 60 g (¼ cup); Ground cinnamon — 3 g (½ tsp); Ground nutmeg — 2 g (¼ tsp); Vanilla extract — 5 ml (1 tsp); Raisins — 50 g (⅓ cup); Salt; A pinch

The Quirky Foodster Team

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Servings

Ingredients

Cassava, peeled and finely grated — 600 g (1.3 lb)
Pumpkin, grated — 150 g (5 oz)
Grated fresh coconut — 150 g (1½ cups)
Brown sugar — 200 g (1 cup)
Coconut milk — 250 ml (1 cup)
Butter, melted — 60 g (¼ cup)
Ground cinnamon — 3 g (½ tsp)
Ground nutmeg — 2 g (¼ tsp)
Vanilla extract — 5 ml (1 tsp)
Raisins — 50 g (⅓ cup)
Salt
A pinch

Method

Preheat oven to 180°C (350°F). Grease the baking dish well.
In a large bowl, combine grated cassava, grated pumpkin, and grated coconut.
Add brown sugar, coconut milk, melted butter, cinnamon, nutmeg, vanilla, raisins, and salt. Mix thoroughly until well combined and evenly moist.
Pour the mixture into the prepared baking dish, smoothing the top.
Bake for 70–80 minutes until the top is deep golden brown and a skewer inserted comes out clean (internal temperature at least 90°C/195°F).
Cool completely in the dish, at least 1 hour, before slicing - this allows the pone to firm up and hold its shape.
Cut into squares and serve at room temperature.

Introduction: Cassava pone is a dense, moist, spiced baked pudding made from grated cassava root, coconut, and pumpkin, rooted in Indigenous and African culinary traditions on the islands.

Cultural Background: Cassava pone is a dense, moist, spiced baked pudding made from grated cassava root, coconut, and pumpkin, rooted in Indigenous and African culinary traditions on the islands. It’s a common homemade treat, often baked for family gatherings, school fairs, and holiday tables.

Tips: Squeeze excess liquid from the grated cassava if it seems very wet, to avoid a soggy pone; a food processor speeds up the grating considerably.

Variations: Add grated sweet potato in place of some cassava for a softer texture, or top with extra grated coconut before baking for a crustier finish.

Storage: Store covered at room temperature for 2 days or refrigerated for up to a week; freezes well for up to 2 months.

Reheating: Best enjoyed at room temperature; warm briefly in a low oven (150°C/300°F) for 10 minutes if desired.

FAQs:

Q: Can I use frozen grated cassava?

A: Yes, thaw and drain excess liquid before using.

Q: Is cassava pone gluten-free?

A: Yes, it’s naturally gluten-free as it contains no wheat flour.

Q: Why is my pone gummy in the centre?

A: It likely needs more baking time