Guyanese Cassava Pone Recipe

Cassava is a root vegetable that belongs to the yuca family and has similar nutritional properties as potatoes. Cassava is a versatile vegetable that can be cooked in various ways, including starch, flour, or oilseed. Do you want to try one of cassava recipe? Then give the Guyanese cassava pone recipe a try. This cassava pone is a very popular and delicious dish. If you want to try something different from the usual snacks that are available on the market, it’s the perfect one.

Scroll down to learn the recipe.

Guyanese Cassava Pone Recipe

Guyanese Cassava Pone Recipe

0 from 0 votes
Recipe by Lindsay G. Cabral Cuisine: CaribbeanDifficulty: Simple
Servings

5

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

370

kcal
Total time

1

hour 

10

minutes

Cassava pone is a popular dish in Guyana and is usually eaten as a snack or dessert. Whether you prefer it sweet or savory, this recipe is sure to hit the spot with its hearty and satisfying flavors.  It satisfies your hunger without having to consume too many calories. It also contains no refined sugar or artificial additives, making it a healthier alternative to other snacks. Let’s explore the recipe.

Ingredients

  • 2 cups cassava (grated)

  • 2 cups coconut (grated)

  • 1/2 cup sugar

  • 2 tablespoons unsalted butter (melted)

  • 1 tablespoon ginger (grated)

  • 1 can evaporate milk

  • 1 teaspoon vanilla essence

  • 1 teaspoon nutmeg (grated)

  • 1 teaspoon cinnamon powder 

  • 1/2 teaspoon black pepper 

  • 1/4 teaspoon salt (as per need)

  • Tools
  • Large Mixing bowl

  • Small bowls

  • Spatula

  • Oven

  • Nonstick baking pan

  • Serving plate

how to make Guyanese Cassava Pone

  • Preparation: While taking preparation, first put the oven at 360 degrees for 15 minutes to preheat and let’s start the preparation. Take some cassava, grate them and keep aside 2 cups of them in a separate bowl. Then grate a coconut and keep aside 2 cups of it in separate bowls. We also need to grate some spices like nutmeg and ginger. Grate, and keep aside 1 tablespoon of ginger and 1 teaspoon of nutmeg in separate bowls. Measure and keep other ingredients as we mentioned above, and we are ready to start.
    Preparation
  • Mix Dry Ingredients: Take the large mixing bowl, add the grated cassava, coconut, and sugar, and give it a good mix.  
    Mix Dry Ingredients
  • Add Liquid Ingredients: Pour the 1 can evaporate milk, 1 teaspoon of vanilla essence, and 2 tablespoons of melted butter, and stir to combine well. 
    Add Liquid Ingredients
  • Add Spices: Everything is done; now add the spices, and the Guyanese cassava pone will be ready to bake. Add 1 tablespoon grated ginger, 1 teaspoon grated nutmeg, 1 teaspoon cinnamon powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt or as per need. Whisk until you get a smooth batter.
    Add Spices
  •  Bake The Cassava Pone: Batter is ready; now pour it into a baking pan; if you use a nonstick baking pan, like me, then you don’t need to grease it. Just pour, give it a shake or spread with a spatula  and bake. Put the baking tray in the preheated oven, set the heat at 180 degrees, and bake for 45 minutes. Once time is up, insert a toothpick in the pone; if it comes clean, it means it’s properly cooked, and if not, then bake for another 5 minutes.
    Bake The Cassava Pone
  • Serve: Take out the cake, let it chill for a few minutes, cut the pone into pieces and serve as per need with a cup of coffee or tea for added refreshment. You can put some butter on top of it for garnishing and enjoy!
    Serve

Recipe Video

Conclusion

Cassava pone is a delicious and nutritious snack that anyone can enjoy. It is made from grated cassava, which is high in protein and fiber and low in calories and carbohydrates. These nutrients help to keep you full for longer periods, so Cassava pone provides an ideal option if you’re looking to curb your appetite or stretch your food budget. Follow the Guyanese cassava pone recipe we shared above.

Leave a Reply

Your email address will not be published.