MASALA MOGO
WHAT IS MOGO/CASSAVA?
Mogo/Mohgo or Cassava is the starchy root that is a staple in Africa, In Spanish speaking countries known as Yucca and Kappa or tapioca in South India. Mogo is a nutritious root which grows underground, and it has higher protein than white potatoes. It is a great source of zinc, iron, magnesium, copper and potassium.
MOGO AND EAST AFRICAN ASIANS
Maybe for the western world, Mogo is a new kid on the block but Asians who lived in Africa know it inside out. The word MOGO lightens up their ( read as my DAD and his family) eyes and evokes their tastebuds and reminds them of their time in Africa, which at one time it was their home. Whenever there is a food topic, they would never forget to mention Matoke and Mogo and shows fondness of these two. Until now, I have never met anyone who doesn’t like Mogo!
MASALA MOGO
Although those African mogo recipes were EFFORTLESS and easy to cook, traditionally the mogo was deep fried, barbecued or it was cooked as a dry curry similar to the dry potato curry. Also, stews were typically made in Africa with mogo adding coconut milk. All these dishes were so unique in Africa and childhood favourites of the people who grew up there. Currently, the Indian restaurants in the UK serve the mogo in the form of crisps, chips and also Garlic Chilli Mogo including tandoori flavour and the popular Masala Mogo dish as a starter. We would never leave a chance to enjoy a good Mogo dish. In my household verities of mogo recipes are made in a rotation, so you don’t get bored with one type of mogo recipe. Masala Mogo is a vegan lip-smacking appetizer that is prepared with deep fried cassava chips tossed in a sweet and spicy Indo-Chinese style sauce ( Chilli+Soy Sauce ). This dish is a no brainer! More Mogo/Cassava recipes which are also our favourite too Tandoori Mogo Chilli Mogo – Mogo with schezwan sauce Mogo and Peanut Stirfry (Bhaji) Farali Mogo Vada Mogo Chips 65 CAN I AVOID DEEP FRY If you are trying this recipe the first time, I recommend you to deep fry the mogo, by all means, you can avoid deep frying. Either bake in the oven or shallow fry in the non-stick pan with very little oil until lightly golden.
INGREDIENTS
- CASSAVA – Fresh or Frozen 2. Oil for deep fry 3. Garlic 4. Spring onion 5. Hot Chilli sauce, Sweet Chilli sauce and Chilli Garlic sauce 6. Dark Soy Sauce 7. Freshly ground black pepper
HOW TO MAKE MASALA MOGO STEP BY STEP AND VIDEO
1+2. If you are using fresh cassava then peel and cut it into chips then boil it in the salted water until tender. I have used frozen cassava chips and boiled in salted water. 3. Drain the water and leave it to cool. 4. Heat the oil in a kadai or pan and deep fry the boiled cassava chips until it turns light pink. 5. Heat one TBSP oil and add finely chopped garlic, fry until light pink. 6. Add all the sauces and a very little salt ( all the sauces has salt included ) 7. Mix well, add fried cassava and mix until all the chips are coated with the sauce. 8. Turn off the heat, sprinkle finely chopped spring onion and fresh coriander leaves. Other East-African Recipes
- Sweetcorn and peanut curry (kasoli and Jugu nu saak) 2. Kenyan style chevdo 3. Red kidney bean and sweetcorn curry
- Original Maru Bhjaiya Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest
Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and content.
