Skip to main content

'Fried' Mogo – Fried Cassava

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).

Comments

Popular posts from this blog

Coal-Fired Pizza!!!

Coal-Fired Pizza My kids love Pizza. My wife and I, on the other hand, have left our love for Pizza behind. But, with the kids in tow, I started researching how to make a decent pizza from scratch. YouTube is filled with recommendations, so I had to make some choices for my very first Pizza. If you're looking for a quick-cooking Pizza, this isn't the recipe for you. This will take around 2 days, including fermentation and some work. As usual, Kamado Grill Classic is again my go-to cooking platform. References: John Setzler's ' Kamodo Joe Pizza '.  John Kenall's ' Easy Pizza Dough Recipe '. Vito Lacopelli's ' How to Make Perfect Pizza Dough at Home'  and ' freeze the Pizza for later '. Goals: Everyone has so many variations for making Pizza dough. I never realized the debate of Biga vs Poolish  dough making. Before we get into all the details, I set some goals. Type : I wasn't going for Neapolitan-style, very high-heat Pizza. The t...

Mesquite smoked Tandoori Chicken on Kamodo Grill Classic 2

Smoked " Tandoori"  Chicken  It has been five years since we purchased the Kamado Joe Classic Joe Series II 18-inch Ceramic Charcoal Grill and Smoker with Cart . And it has been an excruciatingly long time since I last blogged. So, here we go with a delicious solution as I am cooking. Tandoori chicken on Kamodo Joe. I won't do the "pure version" of doing everything from scratch. Instead, a quick path to food you'd like to make again. This is a result of at least 3 experiments so far.. I may continue to enhance this post as I discover ways to improve it over time, assuming my interest in blogging remains. Cooking time: Marinade prep - 5-10 mins Marinade: 12 hours Grill prep: 1/2 hour Ensuring grill temp (230 F) is reached: 1/2 hour (will vary) Setting up chicken and temp probe: 10 mins Smoking the chicken: 30 mins to 2 hours (depends on flavor strength) - remote monitoring usually Final Searing: 10-20 mins Equipment List Kamodo Joe Classic II  - I will use t...

Dahi Wada

Ingredients: 1/2 kg urad dal 1 litre dahi made from 1 litre of milk 75 gms tamarind 150 gms jaggery 25 gms jeera to be roasted and powdered chilly powder to taste coriander leaves 4 green chillies and 10 cloves lassan to be grinded with the dal 2 tsp baking powder Method: Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi. Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder. Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top. Spread some chutney Sprinkle jeera, chilli, salt and kothmir Best at room temperature. Vadas become hard if they are chilled in the fridge.