When you cook something delicious and low histamine, do you eat the whole thing? I do. ⁣
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This is a bajan dish called pone. Cooked for three hours, with smells of cassava, ginger and spices wafting on the warm air through the house. ⁣⁣
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Pone is a gooey, squidgy cross between a flapjack and a cake. Our Uncle taught us to make it.
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Next time I make a dessert this good, I’ll freeze some for the next day. Honest.

Serves 12

Ingredients

• 3 cups (385g) coarse cassava flour ✅

• 2 cups (200g) desiccated coconut ✅

• A tiny scoop of powdered stevia ✅

• ¼ lb (113g) seedless raisins ✅

• 2 eggs 🤔

• 3 cups (675ml) coconut milk ✅

• ¼ lb (113g) butter (melted) ✅

• ½ teaspoon cinnamon ✅

Optional

• 1 teaspoon vanilla powder (not essence) (🤔but tends to be well tolerated)

• 1 teaspoon ginger (🤔but tends to be well tolerated)

• 1 teaspoon nutmeg (🤔)

Method

1. Mix your dry ingredients together in a bowl

2. Melt the butter, then combine in a separate bowl with milk and beaten eggs.

3. Add the wet ingredients to the dry and mix well.

4. Pour the mixture into a well greased dish. 

5. Bake at 300°F for 1½ hours or until a knife comes out clean.

6. Remove from oven and allow to cool for 20-30 minutes. Then enjoy.