← Nouns Cooking · Caribbean

Ingredients

• 600 g finely grated cassava (fresh or frozen, thawed)
• 100 g grated fresh coconut (or unsweetened desiccated)
• 150 g Pumpkin or squash, finely grated
• 200 g Brown sugar
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground allspice
• 1 tsp finely grated fresh ginger
• 1 tsp Baking powder
• 1 pinch Salt
• 40 g Butter, melted, plus extra for the tin
• 250 ml Evaporated milk
• 120 ml Coconut milk
• 1 tsp Vanilla extract
• 75 g Raisins

Method

1. Heat the oven to 180°C (350°F). Butter a 23 cm square baking tin.
2. In a large bowl, mix the cassava, coconut, pumpkin, sugar, spices, ginger, baking powder and salt.
3. Stir in the melted butter, evaporated milk, coconut milk and vanilla to make a thick, wet batter, then fold in the raisins.
4. Spread in the tin, level the top and bake for 55–60 min, until firm, deep golden and pulling away from the sides.
5. Cool in the tin for at least 1 hour before cutting into squares; it firms up as it cools.

Tips

• Frozen grated cassava from Caribbean or Asian shops saves a lot of grating; squeeze out a little liquid if it is very wet.
• For a stickier top, grill it for 2 to 3 minutes at the end, watching closely.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Simply Trini Cooking Taste the Islands