How to make CASSAVA PONE by Kelly Henry

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can save costs.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots can be more economical.

Peel and grate the cassava or use a food processor to blend it into 4 cups of freshly grated cassava.

If using frozen cassava, you can pick it up from the frozen department in the supermarket.

Measure out 1 cup of grated coconut; fresh or frozen can be used.

Measure 1 and 3/4 cups of sugar; adjust to taste if you prefer it sweeter.

Add 1 tablespoon of pure ginger to the mixture.

Measure 4 ounces of room temperature butter and prepare to melt it later.

Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the mixture.

Add 1 teaspoon of baking powder; remember to add it at the right time to avoid premature chemical reaction.

Milk is optional; if using, measure out 3/4 cup of milk for added moisture.

Add 1 teaspoon of essence or vanilla extract to the mixture.

Add 1/4 cup of raisins to the mixture.

Cream the butter and sugar together until pale using a handheld blender.

Add the ginger, spices, essence, and milk to the creamed butter and sugar; blend again with the hand mixer.

Add the grated cassava to the wet mixture and fold it in.

Add the grated coconut and fold it into the mixture.

Add the baking powder and fold it in carefully to avoid early reaction.

Sprinkle in the raisins and fold them into the mixture gently.

Preheat the oven to 250°F.

Grease a baking pan and pour the mixture into it.

Bake in the preheated oven for 1 hour.

Remove the cassava pone from the oven and allow it to cool for a few moments before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens