Mogo or more commonly known as Cassava or Yuca is nutty flavoured starch Tubor. Cassava or yucca is a very common vegetable eaten in South America, India and also African countries. In East Africa cassava is a staple just like potatoes are in the west.
Cassava root is long and tapered, the vegetable has a thick outer brown skin and a white flesh. The tough outer skin/ rind has to be peeled before cooking. It can be eaten boiled, fried, mashed or dried made into flour too. It is also known as Tapioca. Cassava roots are high in starch and contain lots of calcium. It is high in vitamin C, folic acid and potassium.
We love Cassava and I cook with it on a regular basis. On this blog you will find my Chilli Mogo (Cassava ) recipe and also Mogo (Cassava) Bhel .One particular recipe we love is Chilli Garlic Mogo. The recipe is simple but the main process is to marinate the cassava prior to cooking. I have found a fool proof way to marinate using my Instant marinater made by Tomorrows Kitchen. The Instant marinater is a container with a vacuum storage . It extracts the air out of the container enabling the marinade to seep into the pores of the food giving the food more flavour. Marinating the cassava in this way added real flavour to the cassava and made the recipe extra tasty.
- 480g Frozen Cassava Chips
- 10 Garlic cloves
- 2 Red chillies
- 4 stalks Fresh Coriander
- 1 Lemon
- 3 teaspoons Salt
- 2 tablespoons Olive oil
copperwareplate and spoons by Sass and Belle and Kitchen Craft