RUPA'S KITCHEN

Cassava Pone must have its origins in the Amerindian culture of the West, as they were the original inhabitants of
the Americas and the Caribbean, including our beautiful islands of Trinidad & Tobago and bear in mind that
Cassava was a staple of the Amerindian.

It's a real 'back-in-times' dessert. It has to be; it was popular in the early part of this century and it's still around
today.

Ingredients:

  3 lbs Cassava
  1 1/2 lbs Pumpkin
  1 dry Coconut
  1 pk Evaporated Milk (1/4 L)
  1 tbsp Vanilla Essence
  1 1/4 lbs Margarine
  Dashes of Spices - Cinnamon & Nutmeg

Method:

  Grate cassava, coconut and pumpkin and mix together
  Add balance of ingredients and mix well
  Place in a greased pan and bake for 1 hour at 350
   

HOME

RUPA'S INDEX PAGE

E-MAIL RUPA