Thursday, 17 January 2019

Masala Mogo/Cassava

This insanely delicious Masala Mogo/Cassava is a lip-smacking and sensational starter or a snack. Deep fried mogo/cassava in a sweet, spicy garlicky sauce, excellent with chilled drinks. This is a straightforward recipe and packs a serious flavour punch. Making this meal couldn't be easier!

Masala Mogo/Cassava is a lip-smacking and sensational starter or a snack. Deep fried mogo/cassava in a sweet, spicy garlicky sauce, excellent with chilled drinks. This is a straightforward recipe and packs a serious flavour punch. Making this meal couldn't be easier!




WHAT IS MOGO/CASSAVA?


Mogo/Mohgo or Cassava is the starchy root that is a staple in Africa, In Spanish speaking countries known as Yucca and Kappa or tapioca in South India. Mogo is a nutritious root which grows underground, and it has higher protein than white potatoes. It is a great source of zinc, iron, magnesium, copper and potassium.

MOGO AND EAST AFRICAN ASIANS


Maybe for the western world, Mogo is a new kid on the block but Asians who lived in Africa know it inside out. The word MOGO lightens up their ( read as my husband and his family) eyes and evokes their tastebuds and reminds them of their time in Africa, which at one time it was their home. Whenever there is a food topic, they would never forget to mention Matoke and Mogo and shows fondness of these two. Until now, I have never met anyone who doesn't like Mogo!

MASALA MOGO


Although those African mogo recipes were very simple and easy to cook, traditionally the mogo was deep fried, barbecued or it was cooked as a dry curry similar to the dry potato curry. Also, stews were typically made in Africa with mogo adding coconut milk. All these dishes were so unique in Africa and childhood favourites of the people who grew up there. Currently, the Indian restaurants in the UK serve the mogo in form of crisps, chips and also Garlic Chilli Mogo including tandoori flavour and the popular Masala Mogo dish as a starter.

Although I am from India and my children are British-born, we would never leave a chance to enjoy a good Mogo dish. In my household verities of mogo recipes are made in a rotation, so you don't get bored with one type of mogo recipe.

Masala Mogo is a vegan lip-smacking appetizer that is prepared with deep fried cassava chips tossed in a sweet and spicy Indo-Chinese style sauce ( Chilli+Soy Sauce ). This dish is a no brainer!

More Mogo/Cassava recipes which are also our favourite too

Tandoori Mogo
Chilli Mogo - Mogo with schezwan sauce 
Mogo and Peanut Stirfry (Bhaji)
Farali Mogo Vada

Masala Mogo/Cassava is a lip-smacking and sensational starter or a snack. Deep fried mogo/cassava in a sweet, spicy garlicky sauce, excellent with chilled drinks. This is a straightforward recipe and packs a serious flavour punch. Making this meal couldn't be easier!


CAN I AVOID DEEP FRY


If you are trying this recipe the first time, I recommend you to deep fry the mogo, by all means, you can avoid deep frying. Either bake in the oven or shallow fry in the non-stick pan with very little oil until lightly golden.

INGREDIENTS


CASSAVA - Fresh or Frozen
Oil for deep fry
Garlic
Spring onion
Hot Chilli sauce, Sweet Chilli sauce and Chilli Garlic sauce
Dark Soy Sauce
Freshly ground black pepper

HOW TO MAKE MASALA MOGO


If you are using fresh cassava then peel and cut it into chips then boil it in the salted water until tender. I have used frozen cassava chips and boiled in salted water.
Drain the water and leave it to cool.
Heat the oil in a kadai or pan and deep fry the boiled cassava chips until it turns light pink.




Heat one TBSP oil and add finely chopped garlic, fry until light pink and add all the sauces and a very little salt ( all the sauces has salt included )
Mix well, add fried cassava and mix until all the chips are coated with the sauce.
Turn off the heat, sprinkle finely chopped spring onion and fresh coriander leaves.
Serve hot on a bed of salad.
Enjoy with a chilled drink.


Masala Mogo/Cassava is a lip-smacking and sensational starter or a snack. Deep fried mogo/cassava in a sweet, spicy garlicky sauce, excellent with chilled drinks. This is a straightforward recipe and packs a serious flavour punch. Making this meal couldn't be easier!


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Mogo, Cassava, Yucca, Kappa, Masala Mogo, London Masala Mogo, Chilli Mogo, garlic chilli mogo, asian african mogo
Snack, East Africa Mogo
African, Indo-Chinese
Yield: 6 servings

Masala Mogo/Cassava

Masala Mogo/Cassava is a lip-smacking and sensational starter or a snack. Deep fried mogo/cassava in a sweet, spicy garlicky Indo-Chinese sauce!
prep time: 5 minscook time: 50 minstotal time: 55 mins

ingredients


  • 1 packet  Mogo chips ( I have used frozen )
  • Oil for deep fry + 2 TBSP more
  • 4-5 garlic cloves minced
  • 2 TBSP Hot chilli sauce
  • 2 TBSP Sweet chilli sauce
  • 1 TBSP Chilli garlic sauce
  • 2 TBSP Dark soy sauce 
  • Freshly ground black pepper
  • Finely chopped spring onion and coriander 
  • Mixed leaf salad to serve with

instructions


  1. Boil mogo chips in boiling water for 15-20 minutes with little salt and oil.
  2. Remove them and leave it aside.
  3. Heat oil in a heavy bottom kadai and fry mogo chips till they turn light brown
  4. In another pan heat 2tsp oil and add minced garlic for few seconds, add all the sauce ( according to your taste ) and mix very well. 
  5. Now add crushed black pepper and fried mogo chips.
  6. Stir well, make sure sauce is well coated on the chips.
  7. Garnish with onion and coriander and serve hot. 
  8. Enjoy as much as my family does. 
Created using The Recipes Generator

Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and content.









15 comments:

  1. awesome and yummy.
    indu srinivasan

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  2. This is a wonderful fusion recipe..love that tangy sauce.

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  3. Looks delicious this is our family favourite.

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  4. Superb preparation. Tempting fusion recipe.

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  5. Wow,seriously cant take my eyes from ur clicks,quite a new dish for me.

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  6. great recipe and superb presentation..

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  7. please give recipe for the sauce.

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  8. how do you make the sauce ? do you have the recipe ?

    ReplyDelete
    Replies
    1. hello n ak there are few sauce recipes on my blog, in search box type sauce and you will get all the links. You have to buy soy sauce from the shop.

      Delete
  9. I'm drooling, though masala mogo is not a part of the Kenyan cuisine, I just love how its made in the Indian restaurants in UK.

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  10. We always boil it in turmeric and salt, and add a tadka to it. This is such an interesting way, I love that sauce that is coated on it...

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  11. I should check if I can lay my hands on a pack of mogo. Looks yummy and ideal for a snack with tea.

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  12. Wow, Masala Mogo looks so tempting and really I couldn't take eye from the pics.bookmarked it.

    ReplyDelete

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