Cassava is called Mogo in Swahili. Anyone who has lived or visited Kenyawill have seen roasted or fried cassava sold on the streets. The mogo isusually 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, roastedsweetcorn, sliced mangoes or pineapple after school as a snack. These werecheap snacks which were probably healthier than chocolates and ice cream my kidstend to have.What is cassava?Cassava is also known as yuca. It is a root vegetablewhich is very popular throughout the tropics and used in the same way asthe potato. It's a lot tougher than a potato and quite hard to chop andprepare. Follow theseinstructions for cutting fresh cassava. In the UK, we are quite lucky toget frozen cassava which is read to chop and cook. As cassava hasnaturally occurring forms of cyanide, which are toxic to ingest we shouldalways soak and boil the cassava to make these compounds harmless.
Course: Side Dish, Snack
Cuisine: Indian
Keyword: barbecue, cassava, mogo
Author: Mina Joshi
Ingredients
1kilofrozen cassava
1 litrecooking oils
Salt and chili powder to taste
fresh lemon juice (optional)
any dip you like
Instructions
Boil the cassava (yuca) in plenty of water until it gets soft. ( just like you would boil potatoes)
Remove the water and cut them 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.