Annie’s Traditional Cassava Pone Recipe

♪♬♪ Bring out d’ pone Annie! Bring out d’ pone! ♪♬♪

Bring out the pone with Annie and this delicious recipe.

Traditional Trini pone is made with the Caribbean’s natural gifts — cassava, coconut, pumpkin and sweet potato. It’s all grated into a dessert that’s packed with nutrition and killed by sugar. Everybody swears their tanty makes the best pone, but Rome is right — Annie’s is a work of art. This pone will come fresh out the oven with a golden crust on the outside and perfectly moist on the inside.

Ingredients

• 2 ½ cups cassava, grated
• 1 cup coconut, grated
• 1 cup pumpkin, grated 
• ½ cup sweet potato, grated
• ¾ cup brown sugar 
• 8 ounces condensed milk 
• 2 ounces butter 
• ½ teaspoon black pepper 
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon 
• 2 drops vanilla 

Directions

1. Preheat your oven to 350°F and grease a medium-sized baking dish.
2. Wash, peel and grate cassava, coconut, pumpkin and sweet potato. PROPA TIP *Instead of grating these ingredients by hand, you can blend in a food processor or blender.*
3. If you using a food processor or blender, blend to a fine puree.
4. In a large mixing bowl, combine blended mixtures with all other ingredients together and mix well until incorporated.
5. Bake for 1 hour. Look out for a golden colour on the top and sides of the pone.
6. Remove from oven and allow to rest for at least 1/2 hour. Slice into squares and serve!