Cassava, Plantain, and Cocoyam Pudding

This delightful pudding combines the traditional flavors of cassava, plantains, and cocoyams, creating a creamy and comforting dessert. The natural sweetness of ripe plantains enhances the earthiness of cassava and cocoyams, while a hint of vanilla and nutmeg adds warmth and depth. This recipe is gluten-free, vegan, and perfect for those looking for a wholesome treat.

Ingredients:

• 2 cups grated cassava (fresh and unfermented)
• 1 cup ripe plantains, mashed
• 1 cup cocoyams, peeled and grated
• 1/2 cup coconut milk
• 1/4 cup maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the grated cassava, mashed plantains, and grated cocoyams. Mix well until combined.
3. Add the coconut milk, maple syrup, vanilla extract, nutmeg, cinnamon, and salt to the mixture. Stir until smooth and well incorporated.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is lightly golden.
6. Allow to cool slightly before serving. Enjoy warm or chilled.