Bajan Cassava Pone Recipes

CASSAVA PONE (YUCA CAKE)

Steps:

• Preheat oven to 350 degrees F.
• Peel and grate cassava and coconut, set aside in a large mixing bowl. Frozen grated coconut may be used. Thaw completely before adding.
• Add sugar, butter, spices and extract. Mix well.
• Pour milk and mix to combine.
• Pour mixture into a greased pan of choice. See notes for sizes
• Bake about 60 minutes to a little over an hour.

CASSAVA PONE

Steps:

• Peel, wash and grate the Cassava (3 cup).
• Peel, wash and grate the Pumpkin (1 cup).
• In a large bowl, add Coconut Milk (1/2 cup), Brown Sugar (1 cup), Ground Nutmeg (1/2 teaspoon), Ground Cinnamon (1 teaspoon) and Vanilla Essence (1 teaspoon). Whisk well to break down the sugar.
• Then add the cassava, pumpkin, Butter (2 tablespoon), Evaporated Milk (1 cup), Desiccated Coconut (1 cup), Fresh Ginger (1 teaspoon) Baking Powder (1 teaspoon) and Raisins (1/2 cup) and mix well.
• Meanwhile, preheat oven to 350 degrees F (180 degrees C), and grease a baking pan.
• Pour the batter into the greased baking dish and place on the middle rack of your now hot oven.
• Bake for one hour. Stick a toothpick into the middle of the pone and if it comes out clean it means it's fully cooked.
• It's really important to allow it to cool before slicing. Enjoy!

CONKIES

Steps:

• 1 Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
• 2 Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
• 3 Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8 inch squares.
• 4 Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.
• 5 Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
• 6 Unwrap and enjoy!