Nigerian Beju (Coconut Cookie) Recipe
Though Beju is commonly associated with Nigerian cuisine, its exact origins are uncertain. Cassava root, a main ingredient, was not native to Africa but was introduced from Brazil through European trade in the 1600s.A similar version of Beju, known as tapioquinhas, is popular in Brazil and includes the same basic ingredients along with fillings like dulce de leche and jams. This has led some to suggest that the earliest versions of Beju may have originated in South America before being adapted in Africa. Beju is a Nigerian dessert made with cassava root, coconut, and sugar, which are mixed and baked into a cookie.
Ingredients
- Coconut, fresh and grated – 2 coconuts/1 lb.
- Cassava root – 1 lb.
- Sugar – 1 cup
Instructions
- Prepare your coconut. Separate the meat from the husk and, using a food grater, grate the coconut meat. If fresh coconut is not available, you can use store-bought dried shredded coconut.
- Prepare your cassava root. Using a hand grater or food processor, grate your cassava root. For a finer finish, the hand grater will be the better option.
- Preheat oven to 315 F.
- The cassava root will be holding water, so wrap it in a cheesecloth and squeeze out water and starches.
- In a large bowl, mix the ingredients together.
- Using your hands, form the dough into flat round discs, about ½ – ¾ inch thick. Place on an oiled or powdered baking sheet.
- Bake in the oven for 30 minutes. After 15 minutes, turn the cookies over to ensure both sides are cooked.
Nutrition
Calories: 61kcalCarbohydrates: 11gFat: 2gSodium: 9mgFiber: 1gSugar: 6g
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