Surinamese bojo cassava cake

Name: Surinamese bojo cassava cake
Prep time: 40 min
Total time: 40 min
Yield: 10 people
Cuisine: Surinamese
Ingredients: 1 kg Grated cassava; 150 g Desiccated coconut; 200 g Sugar; 3 Eggs; 75 g Butter; 250 ml Milk or coconut milk; 1 tsp Cinnamon; 1/2 tsp Nutmeg; 1 tsp Vanilla extract; 75 g Raisins; 1 pinch Salt

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Bojo is a dense cassava cake scented with coconut and warm spices, with a chewy, moist texture that makes it completely different from an ordinary cake. It is the kind of bake that gets better as it rests and slices beautifully for coffee or a festive table.

Serves: 10 people

Preparation time: 40 min

Ingredients

Grated cassava – 1 kg
Desiccated coconut – 150 g
Sugar – 200 g
Eggs – 3
Butter – 75 g
Milk or coconut milk – 250 ml
Cinnamon – 1 tsp
Nutmeg – 1/2 tsp
Vanilla extract – 1 tsp
Raisins – 75 g
Salt – 1 pinch

Method

Mix the cassava with coconut, sugar, spices and a pinch of salt. Stir in the eggs, melted butter and milk until the mixture is thick but evenly combined, then fold through the raisins. Spoon into a greased tin and smooth the top. Bake until the edges colour deeply and the centre is just set but still moist. Let the cake cool completely before cutting so the texture becomes properly dense and slightly sticky.