Why it works: Cassava and coconut work together. They rank in the top 4% of all ingredient pairs, and 33 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the mixture
Peel, wash, grate and mix the cassava and coconut together.
Work in the butter with a fork.
Add the other ingredients and enough water to bind stiffly.
Bake and serve
Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
Bake in a moderate oven until crisp and brown on top.
Cut into 1½ to 2 inch squares before serving.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Cassava + coconuttop 4% of all pairsAroma overlapmoderateMentioned together33 recipes
Shared aroma: coumarin (sweet, hay).
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Coconut + buttertop 5% of all pairsAroma overlapstrongMentioned together3,456 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Cassava + peppertop 9% of all pairsAroma overlapmoderateMentioned together50 recipes
Shared aroma: coumarin (sweet, hay).
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Butter + sugartop 10% of all pairsAroma overlapmoderateMentioned together98,096 recipes
Shared aroma: guaiacol (smoky, sweet).
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Coconut + peppertop 11% of all pairsAroma overlapstrongMentioned together966 recipes
Shared aroma: phenylethanol (rose, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet cassava
- Forms the starchy body of the pone, giving it its dense, moist interior.
- Dried coconut
- Adds fat and flavour, and contributes to the moist, rich texture.
- Butter or margarine
- Coats the grated starch and adds fat, helping the top crisp and brown.
- Sugar
- Adds sweetness and helps the top caramelise and brown in the oven.
The step that matters
Binding with water. Adding only enough water to bind stiffly matters, because too much liquid makes the starch gummy and the pone dense rather than crisp on top.
Flavor stand-ins for the coconut
How well each one fits the dish's main ingredients (cassava, butter, sugar, pepper):
- Lemonabout as good a flavor fit
- Coconutthe original
- Limeabout as good a flavor fit
Fit is the average pairing score against cassava, butter, sugar, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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