Surinamese Bojo Cake
Surinamese Bojo Cake is a very easy cake to make and has become one of my favourite cakes. To think that as a child growing up I really didn’t like the cake at all. I don’t know why, cause it’s delicious. Just like the cornflour cookies, Bojo used to be served at every family party and it was always one of the first cakes to be finished. I never understood why, but I do know now, now I just don’t understand what was wrong with me for not liking it in the first place! Bojo is a cassava cake made with grated cassava and coconut. I buy frozen grated cassava but you can also grate fresh cassava. In the Netherlands I buy the frozen grated cassava in an international supermarket. I would suggest you check your local international supermarket for the cassava.
Surinamese Bojo Cake – The original?
Now, let me start by saying this is MY version of the Bojo cake. Basically the Surinamese cuisine is such that every family has their own version on how to make a dish. In this case I have tweaked the Bojo recipe to become a completely vegan recipe. I adjusted it when I had to bake something Surinamese for a friend who was eating vegan for awhile. I liked tweaking the recipe since everyone has their own way of making something and I’ve found my version of this delicious cake. I’m hoping you’ll like it too.
Easy, one bowl cake recipe
Bojo is a cassava cake and very easy to make. All ingredients are mixed up in one bowl before transferring it to your baking tray. Let’s get started:
You’ll need cassava, sugar, coconut milk, sugar, salt, dry grated coconut, raisins, water, melted coconut oil, cinnamon, almond essence and vanilla extract.
Put all your ingredients into a bowl, the cassava.
The cassava has been thawed. Make sure you take your cassava out of the freezer a few hours in advance before you start making the bojo.
Sugar and salt.
Raisins. I have a mixed variety of raisins soaked on rum which I use.
Vanilla extract. I always use my homemade vanilla extract. It’s definitely worth making it yourself.
And a glass of water.
Use a spatula to mix it all up until combined.
And pour it into your baking tray. Yes, that really is all there is to it…
Give your baking tray a little shake so the mixture levels out and put it into the oven and bake till golden brown and a skewer comes out clean.
You should end up with a nice golden Bojo like this. Leave the cake to cool in the baking tray.
My mom dug up the Surinamese flag somewhere which I used as the background for this photo 🙂
Cut the Bojo in to squares and serve. Bojo is soft, smooth and just delicious. And this vegan version has gone down well with everyone I’ve served it to. Even my Surinamese family members whom I didn’t tell I made the Bojo vegan!
Try it out and let me know what you think.