Chan Jairam’s Cassava Pone

| December 7, 2012

Cassava Pone is a delicious Caribbean dessert with the texture of a super-moist cake. Try this recipe from our friend Deborah Barocas for a truly exotic treat.

Excerpt from Deborah Barocas’ cookbook Guyana’s Tasty Exotic:

I met Chan at a get together at the home of a mutual friend of ours. As I was leaving, she was just arriving with armfuls of prepared foods. My friend insisted that before I leave, I try her Cassava Pone. After I happily complied, I was solidly hooked—this was incredible. I gathered a few pieces and made myself a care package to go. As I headed for my car, I turned back to inquire if she’d be so inclined to share her recipe with me for my book. She was delighted and flattered. Later we became fast friends, and we actually tested this recipe together in my very own kitchen. It is awesome, I promise!

Chan Jairam’s Cassava Ponecassava pone

  • 5 lbs (equal to 6 cups) cassava peeled and grated (cassava is also known as yuca)
  • 1 coconut grated finely (or equal 2 ½ cups)
  • 3 cups of light brown sugar
  • 1 cup of golden raisins
  • 1 tbsp vanilla
  • 4 tbsps butter
  • 1 tsp freshly grated nutmeg
  • 1 tsp freshly ground black pepper
  • 1 cup hot water


Heat oven to 350 degrees. Grease a 9” x 12” Pyrex or baking pan generously with butter. Bring 1 cup of . water to a boil. Mix all ingredients well, except water. After incorporating ingredients well add hot water, (this activates the starch and gives the end product a nice sticky finish). Mix well, pour into buttered pyrex/pan. Dot with little pieces of butter throughout the top. Bake for 75 minutes or until golden brown. Cool for 30 minutes before cutting into squares.