Bojo is a dense Surinamese cake made with grated cassava and coconut. Cinnamon, nutmeg and vanilla add fragrance; the top bakes to a golden brown while the center stays moist.
Bojo is known for its combination of cassava and coconut: not a light, airy cake crumb, but a compact, slightly sticky bite with a golden-brown edge. The grated cassava binds the mixture and gives it structure; coconut adds a full flavor and a more fibrous mouthfeel. Butter, sugar and eggs make it rich and cohesive. Cinnamon and nutmeg add warmth without overpowering the two main ingredients.
The ratio of cassava to liquid is important. Frozen grated cassava is a practical choice; let it thaw completely and drain off any excess liquid so the batter doesn’t become watery. Cassava must be thoroughly cooked: use a product intended for cooking and bake the cake until the center is set. The top can turn a deep golden brown, but doesn’t need to become dry. A skewer may come out with moist crumbs; if it has liquid batter on it, the cake needs more time.
Coconut comes in different forms. Finely grated fresh or unsweetened frozen coconut gives a pronounced texture. Dried coconut works too, but it absorbs more liquid and has a drier taste; add a little extra coconut milk if the mixture is difficult to stir. It’s best not to use sweetened coconut, as the amount of sugar in the recipe is calibrated for unsweetened coconut. If you don’t want to use rum, you can leave it out: the vanilla and spices already provide plenty of fragrance.
Bojo varies from recipe to recipe. Some versions have more coconut, while others include raisins or a splash of rum; there’s no single fixed ratio that works for every baker. This recipe uses raisins for little sweet bursts, but they aren’t essential to the cassava-and-coconut base. Stir them evenly into the batter so they don’t all end up at the bottom. A metal baking pan usually gives an even browning; the baking time may vary slightly in a glass dish.
Let the cake cool before slicing it: while warm, the center is still very soft and the pieces may fall apart. Serve small squares with coffee or tea, or add fresh fruit for a refreshing contrast. Cover cooled bojo and keep it in the refrigerator; eat it within three to four days. Let a piece come to room temperature or warm it briefly and gently; the cassava keeps the texture firm and moist.
Preheat the oven to 175 °C (top and bottom heat). Grease a square baking pan about 22 cm wide with butter and line the bottom with parchment paper.
Drain the thawed cassava in a sieve and gently press out any excess liquid with a spoon. The cassava can remain moist, but no liquid should run out of it.
Put the raisins in a small bowl. Add the rum if using and let them sit for 10 minutes. Drain off any rum that hasn’t been absorbed.
In a large bowl, whisk the eggs and sugar together. Stir in the melted butter, coconut milk and vanilla.
Mix the cassava, grated coconut, cinnamon and nutmeg into the wet mixture. Fold in the raisins last. The batter is heavy and moist, not airy.
Spoon the batter into the baking pan and smooth the top. Bake the bojo for 65–75 minutes, until the top is golden brown and the center feels firm. A skewer may come out with moist crumbs, but not liquid batter.
Let the cake cool in the pan for at least 30 minutes. Lift it out, leave it to cool completely, then cut it into pieces.
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