Cassava Pone

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Makes 6 servings

INGREDIENTS:
1 ¼ cups brown sugar
1 lb. raw cassava grated (Many stores sell frozen yucca/cassava)
1 cup milk
½ tsp. nutmeg or mace
½ pack dried coconut flakes
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter
1/2 cup raisins (optional)
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon

1 tsp. vanilla

METHOD:
1. Combine cassava with milk, sugar and spices and mix well.
2. Add raisins (if using), coconut, hot water and melted butter.
3. Mix briskly and taste for sweetness desired.
4. Add more sugar if necessary, pour into greased Pyrex dish. (This time around I used a non-stick baking pan. As it was black I lowered the temperature from 375 to 350 F.)

5. Bake at 375 F for 45 – 50 minutes

Note: Follow these instructions to the tee and your batter may seem slightly fluid when the oven timer goes off. Have no fear, as long as there is a good crust, and the batter is more like firm jello, than milk you should be alright. Make sure to let the pone cool completely before cutting. All will be well - TriniGourmet.com.

Note from Dashingclaire:
My great aunt use to make this and it is so good.  She never wrote down recipes, so I had no idea how to make pone. This is the closest recipe to my Auntie's.

Cassava:  Other common name(s): cassava plant, tapioca, tapioca plant, manioc, yucca. Fresh roots contain about 30% starch and very little protein. Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking. Bread made wholly from cassava has been marketed in the U.S.A. to meet the needs of people with allergies to wheat flour. 


Resources: 
Contributor: Stephen K. O'Hair, Tropical Research and Education Center, University of Florida