Cassava is called Mogo in Swahili. Anyone who has lived or visited Kenya will have seen roasted or fried cassava sold on the streets. The mogo is usually served with a sprinkling of salt and chilli 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.
What is cassava?
Cassava is also known as yuca. It is a root vegetable which is very popular throughout the tropics and used in the same way as the potato. It’s a lot tougher than a potato and quite hard to chop and prepare. Follow these instructions for cutting fresh cassava. In the UK, we are quite lucky to get frozen cassava which is read to chop and cook. As cassava has naturally occurring forms of cyanide, which are toxic to ingest we should always soak and boil the cassava to make these compounds harmless.
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.
2. Remove the water and cut the cassava 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.
More recipes using cassava are listed below:
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