Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Nutrition Facts per serving:  Calories 318.4, Protein 2. 106 Gm, Carbs 48.63 Gm, Fat 14.1 Gm, Cholesterol 20. 11 mg, Dietary Fiber4 .374 Gm, Sugar4.262 Gm, Sodium 366.1mg, Calcium 53.62mg, Potassium 470 mg, Iron 1.938 mg

Directions:

1. Boil coconut   milk with sugar, butter and spices for about 15 minutes.   This should produce 8 cups of liquid.   Reserve ½ cup of this liquid, and mix the remainder  of it with the cassava, until combined.

2. Place the cassava mixture into a greased rectangular baking pan.

3. Bake at 400°F for about 30 minutes.

4. Reduce heat to 350°F, and bake for approximately another 2 hours.

5. Meanwhile, add 1-tablespoon butter to the reserved liquid; simmer it on the stove until it reaches a syrup consistency. Use this syrup to periodically baste the top of the heavy cake with a pastry brush while it is baking.   This will give the top of the cake a rich glossy colour.

SERVES 1 5

• 6 cups grated cassava (frozen)
• 3 cans coconut milk  (add 1 can of water to milk)
• 4- ½ cups sugar
• 1 tsp. salt
• 1 Tbsp. cinnamon
• 1 tsp. ground cloves tsp. ground allspice stick
•   butter or margarine