Coconut Mogo Cassava In Coconut Milk East African Dishes

It’s delicious when you top it with raw mango chutney, dry coconut chutney, daal bhajia and crushed up salted crisps (potato chips) – yes really!

This coconut mogo recipe is…

Vegan Gluten free Easy Great for a crowd

Where does Coconut Mogo (Cassava in Coconut Milk) come from?

I come from a family of East African Indians and since we have coconut milk running through our veins, this is a dish I like to make often. Variations of this dish is popular in Kenya, Uganda, Tanzania and Burundi and Rwanda. I had my first taste of it here in the UK, but the most unforgettable memory of it was when my aunt prepared it in Mombasa, Kenya. It was creamy, dreamy and so hearty.

What does mogo taste like?

Cassava, also known as yuca, is a starchy root vegetable native to South America and is an important crop in tropical and subtropical regions around the world. It tastes like a firm, starchy potato. Every bite is earthy and satisfying. Cassava is treasured for its affordability and versatility. The starchy root can be boiled, mashed, stewed, roasted, barbecued and even pounded into flour for various cooking uses. Cassava can be used in many traditional dishes such as cassava fries, cassava cakes, and cassava bread. You can even turn it into sweet Halwa! This Malindi Halwa is a popular Kenyan dessert with almonds.

A popular vegetarian stew with cassava

Simmer this stew of cassava, coconut, chilli and ginger until the cassava becomes tender and thickens the pearly white broth. You can use either fresh cassava or frozen cassava. I always have frozen to hand. If you prefer to use fresh, peel off the tough and crinkly outer skin with a vegetable peeler and cut it into bite-sized pieces.

More East African recipes to try

Mandazi (cardamom doughnuts) Kachri Bateta (hot and sour potato stew) Vitumbua (coconut puffs) Matoke (green banana mash) Ugandan Rolex (breakfast wraps)

How to serve East African Coconut Mogo (tui varo mogo)

It’s topped off crispy daal na bhajia, a type of lentil fritter and spicy, sour chutneys – one made with fresh coconut and lemon, and the other with sharp raw mango, chilli powder and salt. They’re like rocket fuel for this mild and creamy cassava. Serve it steaming hot with raw mango chutney and dry coconut chutney. You also have a free pass to crush up a bag of salted crisps and sprinkle that on top too.

Are you gluten free?

Omit the asafoetida or choose a brand without anti-caking agents like wheat flour.

If you don’t have daal bhajia…

Step-by-step method for Coconut Mogo (Cassava in Coconut Milk)

Ingredients in recipe card below.

1. Boil the mogo

It’s important to season the boiling water with plenty of salt. Bring the mogo to the boil and cook for around 25 minutes until it is fork tender. Drain, remove woody fibres and cut into bite-sized chunks.

2. Make the coconut sauce

Sauté the aromatics in oil and add coconut milk and water. Season generously with salt and lemon juice.

3. Simmer the stew

Add the mogo pieces and simmer with a lid on for at least 25 minutes, or up to 45 minutes. Stir often.

4. Make the chutneys

These chutneys are so simple. All you need to do is mix together the ingredients listed in the recipe card below for each one.

5. Assemble the Coconut Mogo bowls

Add fresh coriander to the stew and stir. Ladle into bowls and top with chutneys, bhajia, crisps and lemon wedges.

Coconut Mogo (Cassava in Coconut Milk) Recipe | How to make East African Muhogo wa Nazi

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If you like this, you’ll love my recipe for Mandazi (cardamom doughnuts)

Love Sanjana

This Coconut Mogo tastes best when it’s topped with Daal Bhajia (lentil fritters) but in a pinch, you can use cooked falafel (shop-bought is fine). While the falafel do not have the exact same flavours, they do offer a similar texture to bhajia.Make this stew up to 3 days ahead and store in the fridge. Reheat until piping hot before serving.Suitable for home freezing. Defrost at room temperature or in the microwave. Ensure food is piping hot before serving.