{"id":1723,"date":"2024-02-17T12:33:59","date_gmt":"2024-02-17T12:33:59","guid":{"rendered":"https:\/\/chefofnature.com\/?p=1723"},"modified":"2024-02-17T12:34:00","modified_gmt":"2024-02-17T12:34:00","slug":"surinamese-bojo-of-jerusalem-artichokes","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=1723","title":{"rendered":"Surinamese Bojo of Jerusalem artichokes"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

With an abundance of Jerusalem artichokes (Helianthus tuberosus<\/em>) 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.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Surinamese Bojo of Jerusalem artichokes<\/h2>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>Surinamese<\/span><\/div><\/div>\n
Servings: <\/span>10<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>