Surinamese Bojo of Jerusalem artichokes
Servings: 10 people
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
If you have an excess of Jerusalem artichokes you can turn some of it into coffee. To do so cut them into small chunks, roast them and then boil them in water similar to the procedure in this recipe
