Bojo is a cake which main ingredients are grated cassava root and coconut. Its often eaten on family gatherings and birthdays. Cassava, also known as Jucca, is a popular root vegetable in South America. It is often eaten in savory dishes, similar to how you would use potatoes. But it also works well in cakes because it has some sweetness to it. Cassave used in bojo is grated and because of that it give the cake a unique structure.
With an abundance of Jerusalem artichokes (Helianthus tuberosus) in our neighborhood, we tried to come up with creative ways of using them. This recipe turned to be a successful attempt. Inspired by Surinamese bojo, we created a vegan and wild version of this cake by replacing the cassava root with Jerusalem artichokes. Similar to cassava, Jerusalem artichokes are also a little bit sweet, especially after a period of frost. When grated finely, they recreate the structure of the original cake.
Surinamese Bojo of Jerusalem artichokes
Equipment
- 1 cutting board
- 1 Knife
- 1 grater
- 1 Peeler
- 1 Mixing bowl
- 1 small bowl
- 1 Oven
- 1 Baking tray
- 1 Sauce pan
Ingredients
- 600 gram Jerusalem artichokes
- 30 gram grated coconut
- 100 gram coconut sugar
- 60 gram raisons
- 200 ml coconut milk
- 20 gram coconut oil
- 50 gram creamed coconut
- 150 ml water
- 0.5 tsp almond essence
- 0.5 tsp vanilla essence
- 0.5 tsp cinnamon powder
- 0.5 tsp salt
Instructions
- Preheat the oven to 175 ℃ (350 ℉)
- Clean and peel the artichokes.
- Grate them with a fine grater.
- Soak the raison in hot water for 10 minutes in a small bowl.
- Melt the creamed coconut and coconut oil in a sauce pan over low heat.
- Add all ingredients to a mixing bowl and mix well.
- Coat the baking tray with a small layer of oil. Distribute the mixture evenly to the baking tray and bake in the oven for 1 hour and 20 minutes.
- Put a needle in the center of the cake after cooking, if it comes out dry the cake is done. Otherwise the cake needs to be cooked for a bit longer.
Notes
