These East African-style Mogo Chips are a childhood favourite. It’s the kind of food we’d prepare if we have guests coming over because it’s so simple to throw together. I’ve also never met anyone who doesn’t love fluffy mogo.
Mogo (a.k.a Cassava) is a staple carb in Africa, in many parts of South America where it is known as Yucca and of course, in my house. Countless Indian restaurants all over the UK serve it up in all kinds of ways, popular choices being Tandoori and Indo-Chinese style (with soy sauce). Personally, I think the simpler it is, the better. What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me both of the beautiful Mombasa sunshine and eating as a family. I cook cassava in lots of different ways, all ones I was taught by my mum when I was a little girl. I hope one day I can proudly say I’ve shared them all with you. My favourite is a mogo and coconut stew recipe, which I’ll post up soon.
Aside from the fried or grilled with a sprinkling of salt kind of mogo, this is probably the simplest mogo recipe I make. It has very few ingredients but is loaded with flavour. Heaps of garlic, chilli and lime make it the perfect party recipe to share with friends and family – there’s hardly any prep involved and everyone can just tuck in from a large platter. For the perfect Sunday afternoon snack, serve with a cup of hot masala chai. I’ll share my recipe for that in the next post. This is going to be delicious.
Chilli, Lime and Garlic Mogo Serves 6 Ingredients 1kg fresh or frozen mogo (also known as cassava or yucca) – peeled if fresh 70g salted butter 1 tbsp sunflower oil 6 large cloves garlic, crushed 4-5 chillies (more or less according to taste) ½ tsp red chilli flakes 2 tbsp cumin seeds Salt, to taste Juice of 2 limes, zest of 1 Chopped coriander to garnish Lime wedges, to garnish Method
- Chop the mogo in to bite sized chips. Bring a large pan of salted water to the boil and add the mogo. Cook for 10-15 minutes or until tender. Drain in a colander and allow to cool and steam to evaporate for 15-20 minutes.
- Heat the butter and oil in a large wok (the oil will stop the butter burning). Add the cumin seeds and garlic. Cook for 1 minute before adding the chillies, mogo and salt.
- Allow to cook, tossing every 2 minutes until golden all over. Finish with the lime juice and zest.
- Garnish with fresh coriander and lime wedges.
Serve with masala chai and enjoy with friends. Love Sanjana Share this recipe
