Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium sweet cassava
- 1 small dried coconut
- 2 tbsp butter or margarine
- 6 oz sugar
- ¼ tsp spice and black pepper
- ½ tsp essence
- ¼ tsp salt
Directions
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.
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.
Category:Guyanese Recipes
Category:Guyanese Appetizers