Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Surinamese Cassava and Coconut Dessert (Bojo)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 kg cassava
  • 1 coconut
  • 4 eggs
  • 2 tablespoons cinnamon
  • 1 tablespoon almond essence
  • 1 tablespoon vanilla essence
  • 200 grams sugar
  • 75 grams butter
  • 1 pinch salt
  • 1 big glass milk
  • 100 grams raisins

Method

  1. Peel and grate the cassava. Grate the white coconut meat.
  2. Beat the eggs and sugar until firm. Add the vanilla and almond essence.
  3. Combine the eggs and sugar with the grated coconut and cassava.
  4. Add the cinnamon, milk, raisins and salt.
  5. Melt the butter and add it to the mixture.
  6. Rub the dish you want to use with butter or use Pam.
  7. Put the mixture in the dish. Put the dish in a pre-heated oven at 350°F (175°C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside.