Pone is a traditional dessert in Trinidad and Tobago, reflecting the island's cultural diversity and culinary heritage. It originated from indigenous cassava cultivation and evolved through African influences during the colonial period. The dessert consists of grated cassava, sweet potato, coconut, sugar, and spices, baked into a pudding-like consistency. Pone holds cultural significance, often served at special occasions, and represents the island's flavors and traditions. While modern adaptations exist, the dish remains a symbol of Trinidadian and Tobagonian culinary identity.

Sweet Potato Pone

Yield – 8 to 12 Servings.

Ingredients
Unsalted Butter – 4 oz (room temp.)
Brown Sugar – 1 ½ cups
Black Pepper – ¾ tsp
Salt – ¼ tsp
Cinnamon Powder – ½ tsp
Grated Nutmeg – 1/8 tsp
Grated Tonka Bean – 1/8 tsp
Ground Cardamom – ¼ tsp
Mixed Essence – 1 tsp
Grated Ginger – 2 tsp
Evaporated Milk – ¼ cup
Finely Ground Sweet Potato – 2 ½ cups
Finely Ground Pumpkin – 1 cup
Finely Ground Coconut – 1 cup

Method
* Preheat your oven to 325 F.
* Add butter and sugar to a bowl and mix until fully incorporated.
* Add black pepper, salt, cinnamon, nutmeg, tonka bean, cardamom, essence, ginger & milk.
* Add sweet potato, pumpkin & coconut.
* Pour mixture into a greased baking dish.
* Bake uncovered for 2 hours.

Cassava Pone

Yield – 8 to 12 Servings.

Ingredients
Unsalted Butter – 4 oz (room temp.)
Brown Sugar – 1 ½ cups
Black Pepper – ¾ tsp
Salt – ¼ tsp
Ground Cinnamon – ½ tsp
Grated Nutmeg – 1/8 tsp
Ground Cardamom – ¼ tsp
Mixed Essence – 1 tsp
Evaporated Milk – ¼ cup
Finely Ground Cassava – 2 ½ cups
Finely Ground Pumpkin – ½ cup
Finely Ground Coconut – ½ cup

Method
* Preheat your oven to 325 F.
* Add butter and sugar to a bowl and mix until fully incorporated.
* Add black pepper, salt, cinnamon, nutmeg, cardamom, essence & milk.
* Add cassava, pumpkin & coconut.
* Pour mixture into a greased baking dish.
* Bake uncovered for 2 hours.

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