MOGO CHIPS | CASSAVA OR YUCCA CHIPS | EAST-AFRICAN RECIPES
What does mogo/cassava taste like?
If you are not familiar with mogo, I have to inform you that you are seriously missing out! Mogo (Swahili) or Cassava (as it is more commonly known) is a starchy tuber that can replace potatoes. It is available in either its fresh form or in frozen. It has a mild, nutty flavour with a bit of sweetness. Once cooked, the texture is soft – similar to cooked potato chips (British chips!!!). It can either be eaten in its plain boiled form or deep-fried and can be fused with a wide range of flavours.
Where can I find Yucca or Yuca in the UK?
Fresh or frozen Mogo or cassava is readily available in British supermarkets – find packets in the frozen section. Also found in Indian, Jamaican and Latin grocery stores. ✓Suitable for vegans ✓Gluten-free, Paleo, AIP ✓Great for guests or crowd ✓Instant pot, Stovetop ✓Traditionally served with Gujarati Imli/Amli Chutney My Dad grew up eating Mogo, back in East-Africa. A simple recipe that my Grandma would make with mogo was these Mogo Chips, a recipe that my Dad really loves. Like father like daughter I guess because I am OBSESSED with these too!!
Mogo Mania – Recipes that we can’t get enough of:
Masala Mogo – a must-make all-time Top recipe on Jagruti’s Cooking Odyssey Chili, Garlic and Lime Airfryer Mogo Chips Chilli Mogo – coated in a finger-licking Schezwan Sauce Farali Mogo and Peanut Stir-fry Tandoori Mogo Farali Mogo Vada Mogo Chips 65
Is mogo healthy/good for you
Cassava is a carbohydrate and is high in calories, therefore, should be eaten in moderation. Cassava does contain some vitamins and minerals however during the frying process, most of these would be destroyed.
🍟Ingredients:
- Frozen cassava – saves lots of time as peeling and cutting take longer.
- Oil – vegetable or sunflower oil is best.
- Red pepper – we have used red chilli powder but you can use freshly ground black pepper too
- Salt – sea salt is best
- Optional: squeeze fresh lime/lemon juice/freshly chopped coriander
Can I use fresh/raw cassava?
Yes, you can. It will take longer to prepare the chips that’s all. Just peel the skin very deeply, totally remove the brown peel and rinse very well. Cut it with a sharp knife, and cook in boiling water until done. Remove thick and chewy strings from the centre of the cassava. PLEASE NOTE THAT CASSAVA SHOULD NOT BE EATEN RAW, ALWAYS BOIL FIRST TO REMOVE TOXINS.
How to cook frozen tapioca – Instant Pot and Stove Top Method
In the Instant Pot – cook from frozen or fresh yucca. Sadly, we can’t make the entire recipe in an Instant Pot, as Instant pot doesn’t have FRY mode yet. We can only cook the cassava in the IP and rest of the recipe done on the stovetop. Place frozen or fresh mogo in the inner pot of the IP. Pour 2 cup water and a few drops of oil and salt. Close the pot with the lid and turn the valve to sealing position. Select 12 minutes on HIGH-pressure cook for raw and 8 minutes for frozen. After 20 minutes NPR open the lid, drain all the water and leave it to cool. Remove thick stringy bits from the centre of the cassava. On the stove – boil the mogo from frozen. Add to a large pan of boiling water. Add some salt and a dash of oil. The cassava will be done when you can pierce with a knife and they feel soft. Do not overcook or they will become mushy and will be too soft for most mogo recipes. If this happens, you can turn them into Mogo Vada (recipe link given above)
Airfryer Mogo Chips
Here is how to make Mogo/Cassava Chips in an Airfryer After boiling and cooling the chips, coat chips in some oil. Preheat the air fryer for 5 minutes. Place the chips in the fryer basket/tray in single layer. Air fry 12 minutes on 205C. Shake chips evenly halfway through cooking.
Baked Mogo Chips
If you do not want to deep-fry the mogo, then you can also pan-sear the boiled mogo which will still get you a moreish and flaky coating. You can also place the boiled mogo in the oven. Simply brush with oil and bake for around 30-40 minutes.
Serving
These cassava fries would make great snacks or starter for any get-together or game day. Just double or triple the recipe. We love to have it with tamarind chutney but one can serve with hot garlic chilli sauce, sweet chilli sauce or garlic aioli. Serve as a side dish to mains with greens and salad for a dinner.
📝 Method:
- Cook the mogo chips in the boiling water on the stovetop or in Instant pot. (pic 1)
- Heat sufficient oil in a kadai or heavy bottom pan, and carefully add in small batches. (pic 2)
- Deep fry until lightly golden (one batch can take 8-10 minutes for frying) remove and serve. pic 3.
Other Authentic East African Recipes:
Kasoli nu Saak – Sweetcorn and Peanut Curry Sweetcorn and Red Kidney Beans Curry – in a delicious peanut gravy Mandazi / Mahamri – Kenyan Coconut Doughnuts – vegan Original Maru Bhajiyas – crispy potato fritters
