Mozambique – Bolo Polana

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by Y Shomwi


Bolo Polana is a mashed potato and powdered cashews cake. It’s term has originates after the Polana suburb in Maputo. Besides the name, this Mozambique cuisine is a loved entity when comes to cakes, due to it’s sweet cashew smell and smooth texture.

Mozambique has been known for cashew production since late back, when imported from Portugal, therefore cashew flour and potatoes won’t make it difficult to prepare this cake. Le’t take our lead direct into the preparation and baking process of this cuisine.

Prepare the followings

  • ½ cup of butter
  • 1½ cup of flour
  • 1 Potato
  • Vanilla extract
  • Cream
  • Sugar
  • 4 Eggs
  • 1 cup of cashew nut

Mixing and Baking steps

  • Peel potato, wash it, boil and when ready mash it.
  • Take a bowl, add butter then once per time add in sugar while mixing until the mix becomes fluffy and light.
  • Using egg yolk separator, separate the yolks.
  • Add yolks into butter mix one by one until all are mixed well.
  • In the butter mix add in mashed potatoes, cashew, 1 tea spoon of vanilla, ½ cup of cream, mix them well.
  • Add flour while mixing.
  • Preheat oven to 350F/180C, while preparing springform pan with butter paste covering all insides, followed with flour over the butter added.
  • Stir/beat eggs’ whites until stiff peaks form, then fold the egg whites into the batter gently.
  • Take the butter mix into the pan and bake for 45 to 60 minutes.
  • Using a fork or toothpick to make sure the cake is baked well. The any used must come out dry for the cake to be well baked.
  • Wait for 7 to 10 minutes after baking before cutting the cake to pieces.

That’s all friends, enjoy this meal with family and bring that home taste once more again. Cream juice tastes delicious with this cuisine, try it.

Cream juice
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