Mostly known as "Cuban potato" in the States, cassava is often found in Latin dishes served fried or boiled as a starchy side-dish called "yucca." Its remarkable ability to double as a luscious dessert is showcased in this "pone" or sweetbread.Served at a Jamaican-themed booth in South Berkeley, I vowed to recreate these tasty treats when I returned to the East Coast. We ll worth the effort, cassava, or yucca, sweetbread always scores me "brownie" points at potlucks or get togethers with friends.
[image-1](Read more about Cassava Pone in Tampa Bay, including an alternate recipe.)
Cassava Pone
(aka Island-style Sweet bread)
2 cups peeled, shredded yucca (cassava, manioc)
1 cup coconut, shredded
1 1/4 cups sugar (or evaporated cane juice, if available)
1 teaspoon cinnamon or pumpkin pie spice
5 tablespoons vegetable oil (canola or other neutral oil)
1 cup coconut, rice, cow, or soy milk
1/4 cup filtered water
1/4 cup raisins (optional)
1 teaspoon vanilla extract
- Peel and shred the yucca.
- Sometimes yucca can be found frozen, already peeled. This makes things a loteasier.
- Be careful not to cut yourself if you do decide to peel it, as it has a very tough skin.
- Also, remember that yucca is POISONOUS if it is not cooked all the way through. Literally.
- You can shred it by hand with a box grater, or in a food processor with the shredder blade (easiest way).
- Mix all ingredients together well in a large bowl.
- Place mixture in a well-oiled 8 x 13 baking pan, I prefer using glass, pyrex, or enamel baking dish for this recipe.
- Bake at 350 degrees in the oven for 1 1/2 hours.
- Once it starts getting crispy golden colored on top and edges, it is almost done. Check at one hour. All ovens cook differently, so watch for the color change to gauge done-ness.
- Remove from oven and allow to cool for 30 minutes before slicing into brownie-sized wedges.
Ian Finn lives on his own little island.
Although he loves eating at Gainesville's REGGAE SHACK RESTAURANT for authentic Jamaican food!
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