Chili, garlic and lime mogo. So everyone has their own unique way of preparing mogo or cassava. It’s a massive favorite in all of our restaurants here in the UK and the world over, especially among Indians who have a family history that has connections to East Africa.
Such as my family especially from their connection to Tanzania and Kenya. We absolutely love mogo and our family and i know a lot of Asians from East Africa have their own special way of preparing this unique starchy vegetable.
My favorite flavors for the mogo are chilli lime and garlic in this particular recipe and there are a million different ways of preparing it. You can do it Indo-Chinese style you can do a Pili Pili Mogo.
It’s completely up to you but this is my favorite way of serving this dish and it is extremely simple too. So today we are going to get down to the nitty-gritty of how to deconstruct a cassava (mogo).
If you’ve never had it before mogo or mohogo as it is called in Swahili is a starchy tuber that’s very closely related to the yam. It’s like a firmer version of a potato with its own unique flavor. And that is what makes this dish so special.
Grab a link to the full recipe in the description box below. Start by peeling your cassava (mogo) using a vegetable peeler. Try to choose the firmest cassava you can find when shopping for these. Next, use a sharp knife to chop the cassava into bite-sized chips about 4cm X 2cm.
They don’t have to be exact but try to make sure that they’re roughly the same size so that each piece cooks evenly. Mind your fingers! Fill a large pan about 4cm deep with water and place a steaming basket inside.
Bring this to the boil, add the cassava chips and cover with a tight-fitting lid. Steam these for about 18-20 minutes or until the pieces are tender. Once the mogo pieces are cooked, transfer them to a colander or a large bowl.
Start removing the thick fibrous strands that run through the core of the cassava. These are tough, woody and quite unpleasant to eat so it’s best to remove them. Whilst the mogo chips are still quite warm, toss them vigorously in a colander just like this.
Leave no man behind! Shis step will knock the pieces about and rough up the surfaces. It’s the trick to ensuring the mogo chips are crispy on the outside and fluffy on the inside. Heat oil and butter in a large pan add the roughed up mogo chips and allow them to sit in the hot fat, undisturbed for about 2-3 minutes.
The heat should be on a medium high. Butter will add a great flavor to this and the oil will stop the butter from burning. You can just as easily use only oil or ghee. Allowing them to sit like this will encourage the fluffy exterior of the cassava chips to crisp up just like when we make roast potatoes.
With the help of a spatula, toss the pieces to coat them well and ensure every surface gets golden and crispy. Push the cassava chips to the outer edges of the pan to make a well in the center. Add more melted butter Cumin seeds.
As much crushed garlic as you dare. Chopped chilies, fresh lime zest and lime juice for a zippy tang. Ground turmeric and salt. Turn the heat own and let all of these aromatics sizzle away until fragrant.
This should take no longer than one or two minutes. Toss everything together to coat the crispy mogo chips well. Garnish with fresh coriander and serve with extra lime wedges. They’re delicious as they are or with your favorite chutney.
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