A dense, chewy Surinamese cake made from grated cassava, coconut, sugar, and raisins, baked until golden with a sticky, fudge-like texture.
Ingredients
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800g cassava, peeled and finely grated
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200g desiccated coconut
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300g sugar
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100g butter, melted
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200ml coconut milk
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3 eggs
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100g raisins
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1 tsp vanilla extract
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1 tsp cinnamon
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1 tsp nutmeg
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Pinch of salt
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Butter for greasing
Instructions
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1
Grate cassava very finely, squeezing out excess liquid through a clean cloth. The drier the cassava, the better the texture.
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2
Mix grated cassava with coconut, sugar, melted butter, coconut milk, eggs, raisins, vanilla, cinnamon, and nutmeg until well combined.
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3
Pour into a greased baking pan and smooth the top. The mixture will be thick and heavy.
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4
Bake at 175C for one hour to one hour fifteen minutes until the top is deep golden brown and a skewer comes out clean.
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5
Let cool completely before cutting. The texture should be dense, chewy, and slightly sticky like fudge.
Did You Know?
Bojo improves in flavor and texture after resting overnight, making it the perfect make-ahead party dessert.