Cassava Pone

  • 2 sticks cassava
  • 2 tablespoons shortening
  • 1/2 cup sugar
  • 1 coconut
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup currants

    Preheat oven to regular 350 F. Peel, wash and grate cassava. Mix the cassava, grated coconut, spices, sugar and washed currants. Add melted shortening and enough coconut water to make a stiff dough. Spread in a well greased shallow baking dish and bake until brown (about 1 1/2 hours). Pone can be treated either as a pudding or a cake, but as either it makes a heavy dish. Other variations used instead of cassava are cornmeal, pumpkin and sweet potato.

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