Last weekend, I picked up about 2 lbs of cassava (yuca) from H-Mart (Asian supermarket). My intentions were to make cassava ball and maybe try making some metemgee (I know, I know… the metemgee recipe is long overdue). I started peeling the cassava and started thinking about cassava pone. Once I mentioned it to my hubby and mother-in-law, I knew I would be making pone.
If I had to describe pone, I would say that it is like a crustless pie or a soft, flourless sweet bread. When I googled pone, I found out that it originally referred to a Native American dish of flat cornmeal cakes baked in ashes. I started to wonder if pone is an Amerindian (Indigenous Guyanese) dish and whether it originated from similar beginnings! Perhaps they substituted cornmeal for cassava because cassava grows in abundance in Guyana. I’ll keep digging. Someone, somewhere has to have a story to tell about how we started making pone (smile).
Now for this quick and easy pone recipe. I promise it’s really simple, but it takes about 1 hour to 1 1/2 hours to bake so allow yourself time for that.
For this recipe I’m using 1lb cassava (peeled and cubed) and 2 cups of shredded coconut.
I ground/processed the cassava in a food processor until it was a fine paste-like consistency. Traditionally you would grate the cassava with the fine side of a grater. Thank God for modern technology!
I am using store bought coconut flakes so I processed that in the food processor until it was really fine.
Combine the processed cassava and coconut in a mixing bow. Then add, 1 cup of brown sugar, 1 tsp ground cinnamon, 1 tbsp grated nutmeg, 2tbsp butter and 1 tsp vanilla essence. Mix together well, then add 1/4 cup of water until it form a soft batter.
Place mixture into a greased baking pan. Make sure mixture is no more than 1 inch thick.
When pone is golden brown, remove from oven and let cool.
Once cooled, cut into squares and enjoy.
If you try a recipe, leave a message and let me know how it came out. Also let me know if you added or took away anything, maybe I can try it your way! Follow me on instagram @metemgeeblog or check out my youtube metemgeeblog.
And as always,
- 1 lb cassava (peeled and diced)
- 2 cups of shredded coconut
- ½ cup brown sugar
- 2 tbsp butter
- 1 tbsp grated nutmeg
- 1 tsp all spice
- 1 tsp vanilla essence
- ¼ cup water
- Preheat oven to 350 degrees Fahrenheit.
- Add cassava to a food processor and process until it forms a fine paste-like consistency.
- Then, process coconut flakes in the food processor until fine.
- In a medium mixing bowl, combine cassava, coconut, brown sugar, butter, nutmeg, all spice and vanilla essence.
- Mix together, then add water.
- Continue to mix until a soft batter is formed.
- Place batter into a greased baking dish (batter should be no more that 1 inch thick) and bake for 1 hour to 1 hour 20 minutes, or until pone is golden brown in color.
- Remove from oven and let cool. Once pone cools, cut into 9 squares. Enjoy with some mauby, sorrel or ginger beer.
1. If you don't have a food processor feel free to grate your cassava. Just don't cut it into cubes first.
2. I rarely get fresh coconuts where I live so I have to improvise.
3. Originally I thought the pan was too big for the pone I was making but the pone was about ½ inch in thickness and had the right amount of crunch to it. Next time I will try putting it into a loaf pan.
4. These were devoured the minute I was done taking the pictures and they were so delicious.