Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg cassava
- 1 coconut
- 4 eggs
- 2 tablespoons cinnamon
- 1 tablespoon almond essence
- 1 tablespoon vanilla essence
- 200 grams sugar
- 75 grams butter
- 1 pinch salt
- 1 big glass milk
- 100 grams raisins
Directions
Peel and grate the cassava. Grate the white coconut meat.
Beat the eggs and sugar until firm. Add the vanilla and almond essence.
Combine the eggs and sugar with the grated coconut and cassava.
Add the cinnamon, milk, raisins and salt.
Melt the butter and add it to the mixture.
Rub the dish you want to use with butter or use Pam .
Put the mixture in the dish. Put the dish in a pre-heated oven at 350°F (175°C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside.