Bojo

Name: Bojo
Yield: 8
Cuisine: Suriname
Ingredients: Cassava, peeled and finely grated — 800 g (1.75 lb); Grated coconut, fresh or desiccated — 150 g (1 1/2 cups); Brown sugar — 200 g (1 cup); Butter, melted, plus extra for the tin — 100 g (7 tbsp); Large Eggs — 2; Cinnamon, ground — 1 tsp; Nutmeg, ground — 1/2 tsp; Vanilla extract — 1 tsp; Raisins — 80 g (1/2 cup); Salt — 1/4 tsp

The Quirky Foodster Team

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Servings

Ingredients

Cassava, peeled and finely grated — 800 g (1.75 lb)
Grated coconut, fresh or desiccated — 150 g (1 1/2 cups)
Brown sugar — 200 g (1 cup)
Butter, melted, plus extra for the tin — 100 g (7 tbsp)
Large Eggs — 2
Cinnamon, ground — 1 tsp
Nutmeg, ground — 1/2 tsp
Vanilla extract — 1 tsp
Raisins — 80 g (1/2 cup)
Salt — 1/4 tsp

Method

Preheat the oven to 180C (350F) and grease a 9-inch baking tin.
If the grated cassava is very wet, squeeze out excess liquid in a clean cloth, but keep it moist.
In a large bowl, combine the grated cassava, coconut, brown sugar, melted butter, eggs, cinnamon, nutmeg, vanilla and salt, mixing until well combined.
Fold in the raisins.
Pour the batter into the prepared tin and smooth the top.
Bake for 55-65 minutes, until deep golden brown on top and a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes before slicing.

Introduction: Bojo is a dense, spiced cassava and coconut cake from Suriname’s Creole culinary tradition, made from grated cassava rather than wheat flour, reflecting the central role of cassava in Afro-Surinamese cooking.

Cultural Background: Bojo is a dense, spiced cassava and coconut cake from Suriname’s Creole culinary tradition, made from grated cassava rather than wheat flour, reflecting the central role of cassava in Afro-Surinamese cooking. Fragrant with cinnamon, nutmeg and raisins, it is a popular treat at birthdays and gatherings and is closely related to similar cassava cakes found elsewhere in the Caribbean.

Tips: Grate the cassava finely for the best texture; a food processor speeds this up considerably. Bojo is naturally quite moist and dense — don’t expect it to rise like a wheat flour cake. Cover the top loosely with foil if it browns too quickly before the centre is set.

Variations: Add a handful of chopped candied ginger for extra warmth. Some versions use condensed milk in place of some of the sugar and butter for a richer, sweeter cake. Bojo is naturally vegetarian as written.

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating: Best served at room temperature; a slice can be warmed briefly in the microwave for about 15 seconds if desired.

FAQs:

Q: Can I use frozen grated cassava?

A: Yes, thaw it fully and drain any excess liquid before using.

Q: Why is my Bojo very dense?

A: This is normal — cassava cake has a naturally moist, dense, pudding-like texture rather than a light, airy crumb.

Q: Can I make Bojo dairy-free?

A: Yes, substitute the butter with a neutral coconut oil for a dairy-free version that still suits the coconut flavour profile.