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Bojo: recipe illustration
Desserts

Bojo

A dense, moist cake made with grated cassava and coconut, flavoured with ginger and butter. It is a traditional Surinamese pastry, often offered during the holidays.

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Ingredients

Ingredients

Parfum

Spices & seasoning

Optional extras

On the side

Nutrition facts

544 kcal per serving

Protein
4.5 g
Carbohydrates
56.9 g
of which sugars
34.5 g
Fat
31.8 g
of which saturated fat
24.8 g
Fiber
4.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round tin.
  2. Peel the cassava, grate it finely and squeeze it in a tea towel to remove excess water.
  3. Melt the butter, then mix it with the sugar, beaten eggs and vanilla.
  4. Add the grated cassava, the coconut, the coconut milk, the ginger, cinnamon, nutmeg and a pinch of salt, then mix until you have a smooth batter.
  5. Pour the mixture into the tin and smooth the surface.
  6. Bake for 55 to 60 minutes, until the top is golden and a skewer comes out dry.
  7. Let it cool completely before turning out, then enjoy it warm or cold.

Variations and tips

Festive flavour. Add a spoonful of rum or orange juice to the batter for a more festive taste.

More ideas

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Original Ecomely recipe.