Surinamese Cassava and Coconut Dessert (Bojo)
Source and licence
"Surinamese Cassava and Coconut Dessert (Bojo)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Surinamese_Cassava_and_Coconut_Dessert_(Bojo), revision 4587351), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Surinamese_Cassava_and_Coconut_Dessert_(Bojo)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587351
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Suriname. Associated with Suriname by the source's category: Surinamese (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
- Peel and grate the cassava. Grate the white coconut meat.
- Beat the eggs and sugar until firm. Add the vanilla and almond essence.
- Combine the eggs and sugar with the grated coconut and cassava.
- Add the cinnamon, milk, raisins and salt.
- Melt the butter and add it to the mixture.
- Rub the dish you want to use with butter or use Pam.
- 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.