Plain Mogo Chips (East African Style)

Here is my family's recipe for East African style plain mogo chips. Cooked mogo chips are simply tossed in red chilli powder, lemon juice and salt then served with imli khajur chutney. I've included deep-fried, air fryer and oven baked options using frozen cassava.

If you are not familiar with mogo, I have to inform you that you are seriously missing out! It has a mild, nutty flavour with a bit of sweetness. Once cooked, the texture is soft - similar to cooked potato chips (British chips!!!). It can either be eaten in its plain boiled form or deep-fried and can be fused with a wide range of flavours.

My Grandma would make these simple Mogo Chips back in Uganda, a recipe that my Dad really still really loves. Like father like daughter I guess because I am OBSESSED with these too!

I love them as they are, but mogo is also a fantastic carrier of flavour:

• Indo Chinese Masala Mogo - made with deep fried mogo chips
• Air Fryer Chili, Garlic and Lime Mogo Chips 
• Chilli Mogo - coated in a finger-licking Schezwan Sauce
• Farali Mogo and Peanut Stir-fry - great for fasting days. This recipe is made with boiled mogo only.
• Tandoori Mogo - my favourite for BBQ season. It's smoky and full of flavour
• Farali Mogo Vada - great for mashed mogo
• Mogo Chips 65 - a South Indian and East African fusion! Phew!

Ingredients you'll need

1. Cassava - I like using frozen to save on time.

2. Oil - vegetable or sunflower oil is best.

3. Red pepper - we have used red chilli powder but you can use freshly ground black pepper too

4. Salt - sea salt is best

5. Optional: squeeze fresh lime/lemon juice/freshly chopped coriander

Can I use fresh/raw cassava?

Yes, you can. It will take longer to prepare the chips that's all. Just peel the skin very deeply, totally remove the brown peel and rinse very well. Cut it with a sharp knife, and cook in boiling water until done. Remove thick and chewy strings from the centre of the cassava.

I find that good quality fresh cassava is hard to find so IMO, frozen does a very decent job!

How to cook frozen tapioca - Stove Top + Instant Pot Method

In the Instant Pot

Place frozen or fresh mogo in the inner pot of the IP.
Pour 2 cup water and a few drops of oil and salt.
Close the pot with the lid and turn the valve to sealing position.
Select 1 minute on HIGH-PRESSURE for frozen mogo.
After 10 minutes NPR, release the remaining steam, open the lid, drain all the water and leave it to cool.
Remove thick stringy bits from the centre of the cassava.

On the stove - boil the mogo from frozen. Add to a large pan of boiling water. Add some salt and a dash of oil. The cassava will be done when you can pierce with a knife and they feel soft.

Do not overcook or they will become mushy and will be too soft for most mogo recipes. If this happens, you can turn them into Mogo Vada (recipe link given above)

Air fryer Mogo Chips

Here is how to make Mogo/Cassava Chips in an Airfryer

After boiling and cooling the chips, coat chips in some oil.
Preheat the air fryer for 5 minutes.
Place the chips in the fryer basket/tray in single layer.
Air fry 12 minutes on 205C.
Shake chips evenly halfway through cooking.

Baked Mogo Chips

If you do not want to deep-fry the mogo, then you can also pan-sear the boiled mogo which will still get you a moreish and flaky coating.

You can also place the boiled mogo in the oven. Simply brush with oil and bake for around 30-40 minutes.

Method:

1. Cook the mogo chips in the boiling water on the stovetop or in Instant pot. (pic 1)

2. Heat sufficient oil in a kadai or heavy bottom pan, and carefully add in small batches. (pic 2)

3. Deep fry until lightly golden (one batch can take 8-10 minutes for frying) remove and serve. pic 3.