Prep 15 mins
Cook 45 mins
A lovely dessert made from a staple food of the Amerindians who were the original inhabitants of the Caribbean. Cassava is also known as manioc or yuca. It is processed into flour in the form of fine dried flakes which West Indians call farine. Farine is used to make breads make bread and porridge. It is also processed as small hard white spheres or "pearls" called tapioca that are soaked before use. This is my dad's recipe for this West Indian dessert.
- 1⁄2 cup pumpkin
- 2 cups cassava (grated or farine)
- 1 cup sweet potato
- 1 cup coconut (grated)
- 1 cup granulated sugar
- 1⁄2 teaspoon white pepper
- 1 teaspoon ground cinnamon
- 1⁄4 lb margarine, melted
- 1 teaspoon vanilla essence
- 1⁄4-3⁄4 cup evaporated milk
- 1⁄4 cup golden sultana raisins
- Blend all ingredients together.
- Pour into a buttered casserole dish and bake for 45 minutes in a moderate oven 350 degrees F until firm and medium brown.
- Let cool.
- Cut into squares and serve.
- Use ½ cup of milk if the quality of the cassava is thick and starchy; if it is too thin use ¾ cup milk.
- Just a guess on the servings-will update this info.
Making this recipe was a great challange as we don't have cassava here in Israel. I did a bit a research and managed to approximate it by combining white potatoes, sweet potatoes and a healthy rutabaga. I'm not sure how authentic that was, but I do know that we had a lovely dessert this past Friday night. I used soy milk because I did not want to make the dessert dairy. I served this with some custard on the side. Thanks for submitting this to the tag game, I'm glad I had a chance to try it out!