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Caribbean recipes from Busspepper food

It's no secret that the biggest part of any culture is food, a catalyst for socialising, family bonding entertaining friends and welcoming others to your environment. To invite someone to your bome from a meal is seen globally as a warm welcome and even better if your food is absolutely delicious, we're here to help!

Here you will find recipes from around the islands along with demo videos, courtesy of Good Food and Gary Rhodes across the Caribbean. In keeping with our theme of all things tasteful, presenting these culinary works of art, we bring you one of the UK’s top celeb chefs teamed up with the best the Caribbean has to offer (including our resident chef Hasan De Four).

Cassava pone (baked cassava and coconut pudding)

Ingredients

250g peeled weight cassava, or parsnip grated
75g grated, fresh Coconut
50g peeled weight pumpkin, grated
60 g peeled weight Sweet potatoes,
150g caster sugar
1 tsp ground Cinnamon
3/4 tsp vanilla essence
pinch black pepper
50g raisins, (optional)
350ml coconut milk

Serves: Makes 12 slices

Prep: 10 min
Cook: 1 hr

Method Printable Version

1. Grease and line an oblong tin 26cm x 18cm x 4cm with greaseproof paper. Preheat the oven to gas 5/190C.

2. Combine the cassava, coconut, pumpkin and sweet potato in a big mixing bowl.

3. Add the sugar, cinnamon, vanilla, pepper and raisins.

4. Gradually stir in the coconut milk and mix everything together until smooth.

5. Pour the batter into the prepared tin and bake for around 1 hour, or until the top is golden and the cake firm to the touch. This cake makes a good match with coconut ice cream.

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