Cookbook:Surinamese Cassava and Coconut Dessert (Bojo)
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Surinamese Cassava and Coconut Dessert (Bojo) | |
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Category | Dessert recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Suriname | Dessert
Ingredients
edit- 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
Procedure
edit- 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.
Notes, tips, and variations
edit- Sprinkle some cinnamon on top of the bojo before serving.