Dense, chewy cake made from grated cassava, coconut, and spices, baked until the top is dark and caramelized with a moist, sticky interior.
Ingredients
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500g cassava, peeled and grated
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1 cup grated coconut
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1 cup brown sugar
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200ml coconut milk
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1 tsp cinnamon
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1 tsp nutmeg
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1 tsp vanilla extract
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2 tbsp melted butter
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Pinch of salt
Instructions
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1
Grate cassava finely and squeeze out excess liquid through a clean cloth or cheesecloth.
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2
Mix grated cassava with coconut, brown sugar, coconut milk, cinnamon, nutmeg, vanilla, butter, and salt until well combined.
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3
Pour mixture into a greased baking pan, pressing down firmly and evenly. The layer should be about one inch thick.
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4
Bake at 175C for one hour until the top turns deep brown and a crust forms. The inside should remain moist and sticky.
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5
Let cool in the pan for thirty minutes. The pone will firm up as it cools but should stay chewy.
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6
Cut into squares and serve at room temperature. It tastes even better the next day once the flavors have melded.
Did You Know?
Guyanese grandmothers say the secret to perfect pone is grating the cassava by hand, claiming food processors produce an inferior texture.