Are you looking for a new and cozy dessert? Try this Guyanese Cassava Pone Recipe! It’s not just a sweet treat; it’s part of Guyana’s culture and tradition. It’s like a warm hug for your taste buds.

Imagine a dessert that’s comforting, made from cassava, a starchy root vegetable. It’s mixed with coconut milk, spices, and sugar, then baked. This makes a dense, slightly chewy, and yummy treat that’s both new and familiar.

What is Guyanese Cassava Pone?

Guyanese Cassava Pone is like a friendly hug for your taste buds. It’s made from cassava, a kind of potato-like vegetable. It’s sweet and comforting.

When cassava is grated and mixed with coconut milk, spices, and sugar, it’s baked just right. The result? A dense, moist, and slightly chewy treat that’s both special and familiar, all at once.

How Does Guyanese Cassava Pone Taste Like?

Think of a concert of flavours dancing on your tongue. The sweetness of the coconut milk is balanced with the gentle warmth of spices like cinnamon and nutmeg.

The grated cassava adds a unique texture that’s almost like a soft hug, and the edges have a delicious caramelization that adds a bit of richness. It’s a mix of flavours that takes you to the lively streets of Guyana.

One sunny day, a close friend introduced me to Guyanese food. One bite of the cassava pone, and I was hooked. The mix of tastes and textures was unlike anything I’d tried before.

It was like a piece of home, even though I’d never been to Guyana. Since then, cassava pone has become my personal comfort and connection.

Ingredients To Make Guyanese Cassava Pone

Cassava (grated) = 2 cups

Coconut (grated) = 2 cups
Sugar = 1/2 cup
Unsalted butter (melted) = 2 tablespoons

Ginger (grated) = 1 tablespoon
Evaporate milk = 1 can
Vanilla essence = 1 teaspoon

Nutmeg (grated) = 1 teaspoon
Cinnamon powder = 1 teaspoon
Black pepper = 1/2 teaspoon

Salt (as per need) = 1/4 teaspoon

Steps Involved In Making Guyanese Cassava Pone

Set the oven to 360 degrees for 15 mins.
Grate cassava and coconut, then measure 2 cups each.

Grate 1 tbsp ginger and 1 tsp nutmeg.
Combine cassava, coconut, and sugar in a large bowl.
Pour 1 can evaporated milk, 1 tsp vanilla, 2 tbsp melted butter.

Stir well to combine.
Mix in 1 tbsp ginger, 1 tsp nutmeg, 1 tsp cinnamon.
Add 1/2 tsp black pepper and 1/4 tsp salt. Whisk until smooth.

Pour batter into a baking pan.
No need to grease the nonstick pan.
Bake at 180 degrees for 45 mins.

Test with a toothpick; if clean, it’s done. Else, bake for 5 mins.
Let the cake cool, then cut into pieces.
Enjoy with coffee or tea. Add butter on top for extra flavour.

Recipe Tips

Grate cassava finely for a smoother treat.
Let the flavours blend by waiting before you eat.
Change the amount of sugar and spices to match what you like.

FAQs

Is cassava pone gluten-free?

Yes! The main ingredient, cassava, doesn’t have gluten.

Can I make it without coconut milk?

Coconut milk adds depth, but you can try other things.

How’s the best way to serve it?

Warm, with whipped cream or vanilla ice cream.

What To Eat With Guyanese Cassava Pone?

Enjoy this tasty dessert with these yummy sides:

Coconut Sorbet: A tropical treat that’s perfect.

Fresh Berries: The tangy sweetness is a great match.
Roasted Pineapple: Sweetness meets cassava’s charm.

How to store Guyanese Cassava Pone?

Make sure your cassava pone stays delicious:

Room Temperature: Eat within 2 days.
Refrigerated: It’s good for up to 5 days.

Freezer: Slice and freeze for up to 2 months.

Concluding Remarks!

Guyanese Cassava Pone isn’t only dessert; it’s history, culture, and comfort. With every bite, you’re enjoying the flavours of Guyana and going on a unique food journey.

Whether you’re trying it for the first time or remembering old times, cassava pone is a treat that wraps you in happiness. So, go on, take a slice, and let the magic happen.

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