Name: Cassava Pone
Yield: Serves 9
Cuisine: Trinidadian
Ingredients: 1¼ cups (300 ml) nondairy creamer or nondairy milk; 1½ cups (300 g) granulated sugar; ⅓ cup (50 g) raisins, optional; 2 cups (200 g) finely grated fresh coconut; 3½ cups (770 g) pureed raw cassava; 1 teaspoon pink or sea salt; 1½ teaspoons vanilla essence, or ¾ teaspoon vanilla extract; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; 2 teaspoons granulated sugar dissolved in ¼ cup (60 ml) water; ¼ cup (60 ml) warm water; 3 tablespoons plus 1½ teaspoons vegetable shortening; 3 tablespoons plus 1½ teaspoons vegan margarine; 2 teaspoons black pepper, optional; 1 tablespoon Ener-G egg replacer

Preparation info

Serves
9

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Pone is a dessert that’s sweet, soft, and almost chewy. It is usually made from vegetables sans flour, instead using the natural starches from the vegetable as binder. When making pone, you must use a very shallow pan. Sometimes this particular pone is eaten with a sprinkle of black pepper or, in many high-end restaurants in Barbados and Tobago, with ice cream made with black pepper. When preparing cassava, you have to grate it so finely that it’s almost milky. If it doesn’t have a pureed a