Recipe by: Djoemirah de Vette

Source: Cookbook “Het beste uit de Surinaamse keuken” – best of suriname cuisine

bojo

Ingredients

  • 250 gr coconut (grated without the skin)
  • 1 kg tapiocas (grated)
  • 100 gr raisins
  • 100 gr butter
  • 3 eggs
  • 2 tps vanilla-essence
  • 2 tps almond essence
  • 200 gr sugar
  • 1 tps cinamon
  • ½ tps salt
  • 2 ½ dl milk or 400 ml coconut milk

Instructions

  • You can get the tapioca and coconut grated at the wetmarket
  • Mix coconutmilk with the grated coconut, let it soaks well
  • Melt the butter
  • Wash and dry the raisins
  • Beat up the eggs with the essences and sugar
  • Mix all ingedrients with the tapioca and coconut in a greased ovenpan
  • Bake for about 1 hr in a preheated oven. 190 o C degrees

Download PDF version here: surinamese-bojo-tapioca-cake-djoemirah-de-vette

 

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