The Arawaks, Barbados' earliest known settlers, were the first to introduce cassava to the island and ever since that time, the possibilities have been endless with regards to its usage.
One such usage is cassava pone. But what is cassava pone? This is a question asked by many visitors to the island as there is an air of curiosity surrounding this somewhat sweet, moist and gummy textured treat.
Cassava pone is mainly made from cassava root, pumpkin, sweet potato, coconut, sugar, nutmeg, butter and milk with some recipes including carrots or raisins.
1 pound of coconut (grated) 3 1/2 pounds of cassava flour 1/4 pound of plain flour 1 3/4 pounds of brown sugar 1/2 pound of margarine 1/4 pound of shortening 1/4 pound of cherries 1/4 pound of raisins (seedless) 12 teaspoons of baking powder 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 1 teaspoon of spice 1 table spoon of mixed essence 1/2 cup of milk
Cut the cherries into small pieces and combine everything except the milk, margarine and shortening in a large bowl with a large wooden spoon.
Melt the margarine and the shortening together and pour into the mixture along with the milk and mix. Continue mixing with the addition of small quantities of water until a moist mixture is achieved.
Spoon the mixture into baking pans and flatten the tops slightly with the back of a moist spoon. Lightly sprinkle some sugar on top and bake at 300 degrees for 60 minutes or until a skewer comes out clean.