The Mouthwatering Corn Coo Coo and Cassava Pone

Yesterday, I had the pleasure to sample of two (2) island finest mouth watering dishes, which I must say that since childhood the mere mention of their name, made me feel upset. even my grandmother and my mother made it, I will be nowhere inside the house, more climbing the plum or mango tree. Yesterday, I must confess I love them both and even had my friend, who knows the cook for the recipes, and so here is the recipe, as told by the cook, not me.

Corn Coo-Coo
  • 1 Cup Corn flour
  • 1 teaspoon butter
  • 1 teaspoon salt
  • 3/4 pint water
  • 3-4 ochroes

Wash and slice ochroes, add salt and boil in half the liquid. When soft enough to be swizzled (pureed), mix in cornmeal along with the rest of the liquid. Stir this paste into the boiling liquid, and continue to cook until the mixture is thick and smooth. Turn out onto well greased mold.

Variation: Coconut cream is often used in place of water.

Cassava Pone
  • 1 dried coconut
  • 1 teaspoon butter
  • 1/4 teaspoon baking powder
  • 2 medium size cassavas
  • 6oz. sugar
  • ground spice – essence

Peel, wash and grate cassava, set aside grated cassava. Grate coconut, add water and extract the juice (2 cups), coconut husk is usually discarded, though some cooks prefer to add a little to the final mixture. Mix all ingredients, put in greased tin, and bake in hot oven.(350C). Pone is considered done when the edges curl slightly away from the tin and a toothpick, when inserted into the centre of the dish is able to be removed with out any batter sticking to it.

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