Central and South American native foods and traditional dishes are surprisingly very Paleo-friendly. Wheat not being a native crop, the main starches are corn, rice and tuber vegetables...including my favorites, plantain and yucca/cassava root. Top this with a deliciously stewed and shredded meat, fermented black bean and home-made sheep's cheese, we are in business! Now... onto dessert.
During our time in Belize I was able to sample and enjoy, without worry, many of the local and traditional dishes. We enjoyed many "community meals" where we were able to meet the chefs and dine with other travelers. It's rare that I'm truly able to indulge in a dessert, but I held nothing back with this one. Ladies and gentlemen, please let me introduce you to Cassava Pudding, or "Plastic Pudding" as the locals call it. This particular charming recipe I gathered from a cook at our resort. If you ever find yourself in Ambergris Caye, Belize, please seek out Miss Claudette for a damn good piece of Cassava Pudding.
Now, this recipe here I cannot take responsibility for. This DELICIOUS cassave pudding was the works of a very friendly woman named Miss Claudette. She has by far the BEST Cassava Pudding and Banana Bread in this entire country. No lie.
I will have Miss Claudette come over and make her banana bread and she will be one of my featured cooks in Belize. Now if you would like a sample of Miss claudette's pastries she can be found at the BIG Lime Green Chinese Shop in Hattieville on the Western Highway in Belize, it's the ONLY lime green chinese store in Hattieville and if u miss it you shouldnt be driving.. Those of you not in Belize, Im sorry you'll have to make it from this recipe or come to Belize.
So for ingredients you will need: 2 big cassava, 1/2 cup of Sugar, Ginger, Vanilla Essence, 1 can coconut milk.
Now this recipe is very very very easy and simple.
1. Grate Cassava into a bowl.
2. add the sugar, grate ginger (this amount depends how "gingery" you want it), then you add a little bit of your essence, I said Vanilla cuz i like vanilla but you can add whichever essence you want said Miss claudette. She still refuses to tell me which essence she use. I will get it from her one day tho and of course with her permission share it with you fine people.
3. Add your coconut milk BUT, add it slowly you might or might not end up using the whole can just add it to where it gets mushy and not too watery your not making soup.
4. add everything into a baking dish and cook for 30 mins at 400F or 200C. You can add a thin layer of pie crust like in the picture but most people don't. But this is miss claudette's recipe so do the crust she said it was a simple basic pie crust. you can either buy ready made or make it yourself. Now go try it because it was very very very good.