It’s situated at the northeast tip of South America just north of the Equator, and Guyana is known for its tropical landscapes and internationally-influenced foods.
Sweet Cassava, a root that is often substituted for the potato, is grown throughout the country and is a staple in the diet. Commercially, cassava is used to produce food starch. Cassava should not be eaten raw.
Here’s my take on a sweet dessert that makes its appearance throughout homes and markets in the tropics. For this batch, I shredded my cassava instead of grating it. This resulted in a rice pudding-like consistency, which I found quite tasty. However, if you grate the cassava, or use fresh-frozen grated cassava available in many international markets, your pudding will have a smoother bite.
Sweet Cassava Pudding with Raisins
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
14 ounce can lite coconut milk
1 1/2 pounds sweet cassava, grated
1/3 cup raisins
2 Tablespoons heavy cream
1. Preheat oven to 350 degrees. Prepare 9″ square baking dish by oiling lightly.
2. In mixing bowl, beat eggs lightly.
3. Add sugars and salt and blend.
4. Drizzle in coconut milk, mixing continuously.
5. Fold in sweet cassava and raisins.
6. Bake for approximately 1 hour until golden brown.
7. Brush pudding cake top with heavy cream, and continue baking for another 10 minutes.
8. Serve at room temperature.