Cassava Pone

 Ingredients:
4 medium sweet cassava  

2 small dried coconuts
1/2 cup butter
1 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon nutmeg 

1/2 teaspoon cinnamon

 a sprinkle of allspice
1/2 teaspoon salt

1/2 teaspoon black pepper
water as needed

Directions:

1. Peel, wash the sweet cassava 

and the coconut

then grate together

and mix together in a large bowl.

2. Work butter in with a fork 

3. Add sugar, vanilla, spices and enough water to bind the mixture into a fluffy consistency. 

4. Pour the mixture in a greased baking pan,about 2 inches deep.

5. Bake at 350 degrees for 1 to 1-1/2 hours until it begins to brown.  

6. Butter the top and continue baking 

until golden brown.

7. Cut into squares

AUNTIE DORIS’S MOUSSAKA

This is Karanambu’s version of the Greek favorite.

A soft layer of potatoes, on top of it thick slices of freshly sautéed eggplants, a layer of sautéed vegetables from the garden; all covered in a light creamy, crispy, cheese sauce and baked to perfection.

INGREDIENTS (8-10 servings)

4 large eggplants peeled and sliced

6 potatoes peeled and sliced

1- 2 tomato sliced

4 small onions thinly sliced

5 sweet peppers thinly sliced

2 tablespoons of olive oil

1-teaspoon salt

Black pepper to taste 

Veggie Filling

Small cubed potato

Small cubed carrots

1 inch sliced of bora or green bean

1 sliced onion

2 clove chopped garlic

1 parcel chopped pak choy

- any other vegetables that look inviting -

For the topping 

2 tablespoons butter 

3  – 4 tablespoons flour

2 cups milk

3 well-beaten eggs

1 cup grated cheese

½ teaspoon ground nutmeg  

1-tablespoon flour

Salt 

Pepper

Nutmeg (optional) 

METHOD

Peel and cut the eggplants and onions into slices.

Heat olive oil in a deep frying pan with heavy bottom and fry the onions and eggplants until soften without getting brown. Add the sweet pepper.

Boil the sliced potatoes until soft.

To make the veggie filling; heat olive oil and sizzle the onions and garlic until it golden browns without getting burned.  Add all other vegetables; stir constantly, a bit of salt and pepper.  Cook until vegetables are soft. 

Arrange the slices of potato, eggplant and onion slices in a medium size-baking dish, sprinkle with the veggie filling and continue with another layer of eggplants, onion and potato. 

Prepare creamy, cheesy sauce as follows: In a small saucepan melt butter, remove from the heat and add flour, stirring constantly with a wooden ladle till the mixture thickens.   Add cold milk and place the saucepan in the heat, in low temperature, stirring constantly till it becomes a thick and creamy sauce. Sprinkle cheese and add a touch of salt and nutmeg and spoon the sauce over all.  

Bake for 25-30 minutes in a preheated 180 degrees oven until the sauce golden browns. Served warm. 

Enjoy with a fresh salad from the garden...

 FRESH FRESH FRESH