Comfort food | Cassava cake with mango | Surinamese bojo | Vegan recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

Defrost frozen grated cassava for a few hours.

Add cane sugar (or regular sugar) to the cassava.

Add a little salt and pure vanilla (or vanilla sugar).

Stir in grated coconut and coconut milk until smooth.

Stir in melted coconut oil.

Add fresh mango pieces, ensuring they are covered in batter.

Preheat the oven to 220°C.

Bake the cassava cake in the middle of the oven for about 60 minutes.

Check if done by pricking with a skewer; it should look glossy and have brown edges.

Let the cake cool to stiffen, then sprinkle with sprinkles and cut into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens