Bojo is a rich flourless cake made from grated coconut and cassava. Cassava is a starchy root plant, also known as manioc and yuca. Bojo is flavored with rum and cinnamon, and as is typical of many South American desserts — it's both European and tropical at the same time. Dutch settlers in Suriname most likely learned to use local ingredients like cassava to make favorite foods from home.
This cake can be baked in a round or square pan. I like to make it in a graham cracker pie shell, which is not at all traditional. You can find peeled frozen cassava root at Latin food stores.
- 1/2 cup golden raisins
- 1/3 cup rum
- 1/2 pound cassava (peeled with woody center removed)
- 2 cups coconut (grated; fresh or dried)
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 2 eggs
- 1/4 cup coconut milk
- 1 tablespoon vanilla
- 2 teaspoons almond extract
- 4 tablespoons butter (melted)
- 1 teaspoon salt
- Optional: graham cracker pie crust
Soak the raisins in the rum (overnight if possible).
Preheat the oven to 325 degrees.
Butter a 9-inch round cake pan, or 9-inch square brownie pan, and line bottom of the pan with wax paper or parchment.
Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated cassava together with the cinnamon and sugar in a large bowl.
In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt.
Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum.
Pour the batter into the prepared pan (or graham cracker crust if using).
Bake for 1 hour, until golden brown on top.
Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan.
Cut into small squares or slices and serve. This cake is delicious warm or cold, with a dollop of whipped cream.