This is definitely one of my favourite foods. It’s always a big hit at Indian weddings but having Kenyan roots, I often crave chilli garlic mogo even outside of wedding season! I hope you love my recipe as much as I love eating it!
Cooking time: 45 minutes
Serves: 6-8
Ingredients:
Oil
Lemon juice
1 kg cassava, mogo
1½ teaspoon salt
4 spring onions
3 tablespoon minced garlic
1/2 teaspoon of masala
3 tomatoes blitzed
1 tablespoon tamarind
3 tablespoons soy sauce
1 tablespoon Maggie seasoning
4 tablespoons tomato ketchup
1 -2 teaspoon red chilli powder
1 teaspoon cumin seeds (jeera)
6 green chillis sliced
1 dried red chilli
Coriander
Method:
1. Boil the cassava with a dash of lemon juice and salt till you can comfortably piece with a knife
2. Once boiled, drain and cool with cold water and set aside.
3. Cut in to chunks or preferred size
4. In a pan, cook the garlic and chilli for 2 minutes till browned
5. Add in the blitzed tomato’s, tomato purée, tamarind, Maggie seasoning, soy sauce, tomato ketchup and mix well.
6. Add the salt, masala and red chilli powder and cook for a further few minutes till the mixture becomes well bound. Crush the dried red chilli and also add.
7. Mix in the cassava pieces till well coated and garnish with spring onion and generous helpings of coriander.
8. Serve hot
I love cassava. This looks really yummy!