Cape Verdean Cassava Pone

Ingredients

In this Cape Verdean adaptation of Cassava Pone, we incorporate the unique flavors and ingredients of Cape Verdean cuisine. While the original Caribbean version often includes ingredients like ginger and vanilla, we enhance the Cape Verdean version with the addition of Grogue, a traditional Cape Verdean rum, and lime zest, which adds a refreshing twist to the dish. These modifications infuse the Cassava Pone with the vibrant flavors of Cape Verde, making it a truly authentic and delightful dessert. We alse have the original recipe for Cassava Pone, so you can check it out.

• 2 cups (400g) grated cassava 2 cups (400g) grated cassava
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/4 cup (60ml) Grogue (Cape Verdean rum) 1/4 cup (60ml) Grogue (Cape Verdean rum)
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• 1 teaspoon lime zest 1 teaspoon lime zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 1g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the grated cassava, coconut milk, brown sugar, Grogue, melted butter, lime zest, cinnamon, nutmeg, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Pour the mixture into the greased baking dish and smooth the top with a spatula.
4. 4.
   Bake for approximately 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. 5.
   Remove from the oven and let it cool for a few minutes before slicing into squares or rectangles.
6. 6.
   Serve warm or at room temperature and enjoy the delicious Cape Verdean Cassava Pone!

Treat your ingredients with care...

• Cassava — Make sure to use fresh cassava and grate it finely for the best texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy result.
• Grogue — If Grogue is not available, you can substitute it with a dark rum for a similar flavor profile.
• Lime zest — Use organic limes and grate only the outer green part of the skin to avoid the bitter white pith.
• Ground cinnamon and nutmeg — For the best flavor, use freshly ground spices.

Tips & Tricks

• To enhance the flavor, you can add a handful of raisins or chopped nuts to the batter before baking.
• Serve the Cassava Pone with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• If you prefer a sweeter taste, you can increase the amount of brown sugar according to your preference.
• For a festive touch, sprinkle powdered sugar on top of the Cassava Pone before serving.

Serving advice

Cape Verdean Cassava Pone is best enjoyed warm or at room temperature. Serve it as a delightful dessert after a Cape Verdean feast or as a sweet treat during tea time. You can also serve it as a unique addition to a brunch spread or as a comforting dessert on a cozy evening.

Presentation advice

To present the Cassava Pone, cut it into squares or rectangles and arrange them on a platter. You can dust the top with powdered sugar or garnish with a sprinkle of ground cinnamon for an elegant touch. Serve it alongside a cup of Cape Verdean coffee or tea for a complete Cape Verdean culinary experience.