Anyone who is from East Africa will have loads of recipes for cassava (some times called Yuca and even mogo). A lot of times, it can be used just like potatoes and can be used for making chips, crisps, curries etc. Cassava is a little bit more starchy than potatoes and takes a bit longer to cook. Most of my recipes involve boiling the cassava first apart from making crisps so not sure if it can be cooked straight from it’s raw state. I hope one of my readers may know more. For this recipe, I used frozen cassava which makes life easier as fresh cassava takes time to clean and prepare. If you are using fresh cassava, wash and peel the skin and cut into long chunks and boil it in plenty of water with a teaspoon of salt until it is soft. Even if using frozen cassava, boil it in plenty of water with salt until it is soft.
Cassava is one of those foods which can be eaten during some of Hindu fasts but not this recipe.
- 10-12 thick slices of boiled cassava
- 2 tbls oil
- 1 tsp cumin seeds
- salt and pepper to taste
- 1 tsp chili powder
- 2 tbls mango chutney (I used my home made one but can use any)
- 1 tsp turmeric
- handful of peanuts
- 1 tsp sesame seeds
- small bunch of coriander
1. Once your cassava has boiled, cut it into small cubes.
2. Heat the oil and add the cumin seeds. Once they get a bit dark, add the cassava chunks and stir them so that they get coated with oil. This is one curry where I do like to use a bit more oil as cassava can be dry and sometimes difficult to swallow if it too dry. 3. Add the salt, pepper, chili powder, turmeric and allow to cook for 2-3 minutes. 4. Add the coriander and mango chutney and stir well. 5. Add the peanuts and allow to cook for 3-4 minutes or until all the oil is soaked up by the cassava. 6. Sprinkle the sesame seeds and serve this cassava curry (mogo nu shak) hot garnished with fresh coriander.
Do leave links to your cassava recipes in the comments box as I would love to try some new recipes.