Surinamese bojo
Bojo is a typically Surinamese treat that is especially popular around the festive season, although it tastes good at any time of year. It is a dense, moist cake made with grated cassava and coconut, with raisins and warm spices. This is not a light sponge but something compact and full-flavoured, with the gentle sweetness of coconut bringing everything together. Cut Surinamese bojo into generous slices or small squares and serve it with coffee or tea. Let it cool completely before cutting, as that is when the texture becomes just right. It often tastes even better the following day. Anyone who loves coconut should try this at least once. It is quite different from an ordinary cake, and that is exactly what makes it so enjoyable.
Equipment
1 baking tin roughly 20 by 25 cm
1 grater only needed when using fresh cassava
Servings people
Ingredients
Ingredients
- 750 g cassava (finely grated, fresh or thawed from frozen)
- 200 g grated coconut (unsweetened)
- 400 ml coconut milk (full-fat)
- 150 g white soft sugar
- 100 g raisins
- 75 g butter (melted and slightly cooled, plus extra for the tin)
- 2 eggs (medium)
- 1 tsp vanilla extract
- 1 tsp almond essence
- 1.5 tsp cinnamon powder
- 0.5 tsp nutmeg (freshly grated)
- 0.5 tsp salt
Instructions
Preparation
- Preheat the oven to 175°C. Lightly butter the baking tin and line the base with baking parchment. Do not squeeze out 750 g cassava, as its moisture helps keep the bojo succulent.
- Soak 100 g raisins in warm water for ten minutes. Drain and pat dry. Melt 75 g butter and leave it to cool slightly.
Method
- Put the cassava in a large bowl with 200 g grated coconut, 400 ml coconut milk and 150 g white soft sugar. Mix firmly until the sugar is evenly distributed and no dry clumps of coconut remain.
- Beat 2 eggs with 1 tsp vanilla extract, 1 tsp almond essence, 1.5 tsp cinnamon powder, 0.5 tsp nutmeg and 0.5 tsp salt. Stir this and the melted butter into the cassava mixture, then fold in the raisins.
- Pour the thick batter into the tin and smooth the surface. Bake the bojo in the middle of the oven for 80 to 90 minutes. The top should be deep golden and the centre may still spring slightly, but it should no longer wobble like liquid.
To serve
- Leave the bojo to cool completely in the tin. Its texture firms up as it cools and becomes much easier to cut. Slice into small squares and serve at room temperature.
Notes
Fresh cassava must always be cooked thoroughly. Frozen cassava from an international food shop is the easiest choice for a workshop because it is already peeled and grated. Bojo often tastes even better the next day and keeps covered in the fridge for three days.
Nutrition
Calories: 1210kcalCarbohydrates: 135.5gProtein: 11.7gFat: 69.3gSaturated fat: 54.7gCholesterol: 130mgSugars: 60.4g
Tried this recipe?Let me know what you think!
