Hey Chris you forgot the dash of black pepper..My mom adds a dash of black peper that adds a realy nice balance taste to the pone..
I would like you to show me the menu of cooking curried goat
The way you made that is the same way you would make a bread pudding…however it is good to know that you can make cassava into dessert…NICE! I believe it will eat better…my mom cooks cassava to eat with a butter lime fish sauce. I love the one you call fa-reen for the cassava…THANK YOU!
that is so good when I first time eating it 20 years ago.
u did forgot d blackpepper.
Hi there Christ, I've been taking a few of your foods for my own. Keep up the good foods.
Hi Chris! Just made the cassava pone today. I use your wonderful recipe all the time but this time I'm using frozen yuca(Publix Grocery). It's convenient no peeling, already clean I just grate it. Will let you know how it turns out my spouse and sister-in-law are from Trinidad. Thanks for the great recipes
I made this pone n it was beautiful
I live in Trinidad and I must add you wasted some of it by digging too much out with the main vein the middle of the cassava. Also by taking off too much of the skin.
original caribbean name for cassava is maniock from carib indians