Bojo (Surinamese Cassava and Coconut Dessert)
Bojo is a Surinamese baked cake that uses grated cassava in place of flour. The cassava gives it a dense, moist, slightly chewy crumb, while fresh coconut adds richness and raisins add pockets of sweetness. Almond and vanilla essence sit alongside a generous two tablespoons of cinnamon, which gives the cake its warm, spiced character. It is naturally free of wheat flour and easy to mix in one bowl. Bake it until the top sets firm.
Instructions
Peel the cassava and grate it finely. Crack the coconut and grate the white meat as well.
Beat the eggs with the sugar until the mixture turns thick and firm, then stir in the vanilla and almond essence.
Fold the egg mixture into the grated coconut and cassava until evenly combined.
Stir in the cinnamon, milk, raisins and salt. Melt the butter and mix it into the batter.
Grease your baking dish well with butter or a cooking spray. Pour in the mixture and heat the oven to 350°F (175°C) before baking.
Bake for about an hour. The bojo is ready when the top is firm and the inside is still moist, not dry. Dust a little extra cinnamon over the top before serving.
Make it personal.
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