Cassava: The Root of Tradition

Cassava has been a cornerstone of Tobagonian kitchens for generations. Whether in the form of cassava bread, dumplings, or pone, this humble root is celebrated for its hearty texture and comforting taste.

Growing cassava is also an eco-friendly choice—thriving in diverse soils and requiring minimal inputs, making it a sustainable staple.

In Tobago, cassava is more than a crop; it’s a connection to ancestors, who relied on it to nourish families during both daily meals and festive occasions. Every bite carries the story of tradition, resilience, and creativity in the kitchen.

Traditional Cassava Pone

Ingredients:

2 cups grated cassava

1 cup grated coconut

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup evaporated milk (optional)

1/2 tsp salt

Instructions:

Preheat oven to 180°C (350°F). Grease a loaf pan.

In a bowl, mix grated cassava, coconut, sugar, spices, milk, and salt until well combined.

Pour mixture into prepared pan and press lightly.

Bake for 45–50 minutes until firm and golden on top.

Let cool slightly, slice, and enjoy with a cup of Tobago cocoa tea.