Hi Everyone,
As you know by now, I am not really a dessert person, however, I really like certain baked items when made properly. Salara, sweet (coconut) bread, and cassava pone are my favourites. Last month when I realized that I could make cassava pone without having to grate the cassava, I didn’t know if to laugh or cry. Actually I think I wanted to do both. This revelation meant that I could make cassava pone anytime I wanted (laughter). But now with such ease, I would be tempted to make and eat pone more often than would be good for my sugar intake (cry). You see my dilemma.
A couple of years ago at the Fort Lauderdale Soiree (I told you about this before; it is when I met up with some Tastes Like Home friends who now call themselves Food-Ins), our host’s wife made cassava pone. While I was present for the breaking of the coconut, I saw no grating of cassava for the pone. I figured that it had to be one of two things – she used store-bought grated cassava or she blended/pureed peeled and chopped cassava. That pone was wicked! It was thick and compact with the right amount of gooey-tenderness, and well spiced. What was especially tasty was the brown sugar crust that topped the pone. I had never had it with that topping before. That (2014) was the last time I ate pone, until a few weeks ago. And before that, I ate pone back in 2008 when I was writing my book. I point out these lengths of time to emphasize how picky I am about eating pone. I ain’t want no hard, dry, tasteless thing that has been bulked up with flour.
