A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
'Fried' Mogo – Fried Cassava
Mogo is Cassava in Swahili
This is a 'no fry', healthy recipe
Ingredients
1 large tuber of cassava (or 1 pkt frozen cassava)
Juice of 2 Limes
1/2 cup olive oil
chili flakes
salt
Method
1. Cut the tuber into 3 pieces, peel 20 by slitting the skin on one side, the skin will peel of quite easily.
2. cut in large chips and boil with a little salt. (In the case of frozen mogo; boil with some salt)
3. Slice into thin (1/2 - 3/4 inch wide.
4. Mix the olive oil, lime juice, and chili flakes, add to the cassava, toss to ensure that all the pieces are evenly coated.
5. Place the cassava chips on a baking tray and cook in a hot oven (220 C) for 20 minutes or until the mogo looks golden brown, and is crispy.
Serve with tamarind chutney, (coconut chutney).
it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence
'Fried' Mogo – Fried Cassava
Mogo is Cassava in Swahili
This is a 'no fry', healthy recipe
Ingredients
1 large tuber of cassava (or 1 pkt frozen cassava)
Juice of 2 Limes
1/2 cup olive oil
chili flakes
salt
Method
1. Cut the tuber into 3 pieces, peel 20 by slitting the skin on one side, the skin will peel of quite easily.
2. cut in large chips and boil with a little salt. (In the case of frozen mogo; boil with some salt)
3. Slice into thin (1/2 - 3/4 inch wide.
4. Mix the olive oil, lime juice, and chili flakes, add to the cassava, toss to ensure that all the pieces are evenly coated.
5. Place the cassava chips on a baking tray and cook in a hot oven (220 C) for 20 minutes or until the mogo looks golden brown, and is crispy.
Serve with tamarind chutney, (coconut chutney).
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