Bojo is a
typical Suriname cake made of cassava and coconut. A party is not complete
without a bojo. The bojo find its origin in the slavery period and is created
by the Creole people. The Creole culture is a fusion of diverse African, Indian
and European cultures.
Suriname was a
colony of the Netherlands in 1667. Since 1975 is Suriname completely
Cassava is a
versatile tuber, used as a main ingredient in a dish, as side dish, in soups
but also in sweet recipes. After the discovery of America, the Portuguese
brought the cassava to Africa and Asia. Nowadays cassava is an important food
source for hundreds of millions of people.
serves: 80-90– preparation time: 20-30 minutes – cooking time: 90 minutes
Preheat the oven to 200 degrees.
Mix the grounded cassava and grated coconut.
Add the coconut milk and mix it well together.
Add the melted margarine and salt and mix it (leave
3-4 tablespoons of margarine for the end).
Then add all the raisins, the cinnamon, vanilla
essence and almond essence and mix it again.
Add sugar to your own taste an mix it all well
Grease the two tins and split the batter in the two
Drizzle with some melted margarine and put into the
middle of the oven for 90 minutes.
Check the Bojos regularly to determine if it’s cooked
When the both Bojos are done, let it cool in its tin.
Sprinkle some coloured speckles on the top of the
Bojo’s and it’s ready to eat!