This recipe by Ancelata Worrell of St. Catherine, Jamaica was a winner in the 1994 National Culinary Arts Competition. Recipe courtesy Jamaica Tourist Board.
675 grams cassava, grated
225 grams grated sweet potato
225 grams flour
250 ml evaporated milk
200 ml coconut cream (juice)
225 grams grated coconut
125 ml condensed milk
15 grams nutmeg
15 grams cinnamon
10 ml vanilla
5 ml almond
10 ml melted margarine
225 grams sugar
225 grams raisins
15 grams salt
Combine all liquid ingredients in one bowl and all dry ingredients in another. Pour liquid on dry ingredients and mix thoroughly with a wooden spoon. Pour in greased baking tin. Bake at 400 degrees F until done. Serve with your choice of sauce.
