Fried cassava ( fried mogo)

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Cassava is called Mogo in Swahili. Anyone who has lived or visited Kenya will have seen roasted or fried cassave sold on the streets. The mogo is usually served with a sprinkling of salt and chili powder and a dash of lemon. Most of us who were kids in Kenya will remember buying either cassava, roasted sweetcorn, sliced mangoes or pineapple after school as a snack. These were cheap snacks which were probably healthier than chocolates and ice cream my kids tend to have.

Cassava is a root vegetable which grows very similar to potatoes or sweet potatoes and can be used to make chips, crisps and even curry.

If you have attended any Kenyan barbecues, one of the things on the menu would have been cassava or sweetcorn  For my recipe – I bought prepared frozen mogo. 

Ingredients:

  • 1 kilo frozen cassava
  • 1 litre cooking oil
  • salt and chili powder to taste
  • fresh lemon juice (optional)
  • any dip

Method

    1. Boil the yuca in plenty of water until it gets soft.  ( just like you would boil potatoes)
    2. Remove the water and cut the yuca into thick chips.

3. Heat the oil and fry the cassava chips – very similar to frying potato chips.

4. Once cooked, serve with just salt and chili powder with a dash of lemon or with any dip.  These are perfect at any Barbecue as they can always be reheated on the BBQ.

 

Fried cassava ( fried mogo)

Cassava is called Mogo in Swahili. Anyone who has lived or visited Kenya will have seen roasted or fried cassave sold on the streets. The mogo is usually served with a sprinkling of salt and chili powder and a dash of lemon. Most of us who were kids in Kenya will remember buying either cassava, roasted sweetcorn, sliced mangoes or pineapple after school as a snack. These were cheap snacks which were probably healthier than chocolates and ice cream my kids tend to have.

Course: Side Dish, Snack
Cuisine: Indian
Keyword: barbecue, cassava, mogo

Ingredients

  • 1 kilo frozen cassava
  • 1 litre cooking oils
  • Salt and chili powder to taste
  • fresh lemon juice (optional)
  • any dip you like

Instructions

  • Boil the yuca in plenty of water until it gets soft.  ( just like you would boil potatoes)

  • Remove the water and cut the yuca into thick chips.

  •  Heat the oil fry the cassava chips very similar to frying potato chips.

  • Once cooked, serve with just salt and chili powder with a dash of lemon or with any dip.  These are perfect at any Barbecue as they can always be reheated on the BBQ.

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