Guyanese Cassava Pone Recipe

Guyana is a small country located on the northern mainland of South America. It has a rich culture and diverse cuisine that is heavily influenced by its African, Indian, Chinese, and European roots.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Dessert

Cuisine: Caribbean

Keyword: Guyanese Cassava Pone Recipe

Servings: Servings

Calories: 369kcal

Author: Bex Smith

Equipment

oven
parchment paper

Ingredients

9 cups grated cassava root
1 cup shredded coconut
12 tbsp butter
6 cups evaporated milk
3 cups brown sugar
4.5 tsp vanilla
2 tsp almond extract
1 tsp cardamom
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground pepper

Instructions

Preheat your oven to 350°F (180°C). Line a greased 9×13 inch baking dish with parchment paper.
In a large mixing bowl, combine the grated cassava, shredded coconut, melted butter, evaporated milk, brown sugar, vanilla extract, almond extract, and spices. Mix well until all ingredients are evenly combined.
Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
Bake for 1 hour, or until the pone is set and golden brown on top.
Let the pone cool completely before slicing into squares and serving.

Notes

Be sure to use fresh cassava root for this recipe. Frozen or canned cassava can alter the texture and taste of the pone.
Grate the cassava finely to ensure a smooth texture in the final dish.
Add more or less sugar according to your preference. You can also substitute with other sweeteners, such as honey or maple syrup.
For a vegan version, you can use coconut oil instead of butter and coconut milk instead of evaporated milk.

Nutrition

Calories: 369kcal

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