Mogo (a.k.a Cassava) is a staple carb in Africa. Many Indian restaurants serve it in various ways like Tandoori or Chinese style. We have added our own twist on this to make it flavourful and delicious. This masala mogo combines cooked mogo and the sauce for masala chips.
Sauce
Ingredients
2 cups tomatoes, finely chopped
2 tbsp oil
½ tsp cumin seeds
½ tbsp grated ginger
1 clove garlic (optional)
2 small green chillies
Salt to taste
½ tsp sugar
¼ cup chopped coriander
3 tbsp tomato sauce (ketchup)
Method
1. Heat the oil in a saucepan. Add in the cumin seeds, ginger, garlic and chillies.
2. Once the seeds begin to sizzle, add in the chopped tomatoes and let simmer for 20 minutes.
3. Add in the chopped coriander and stir.
4. Add in the tomato sauce, salt and sugar.
5. This sauce can be used for chips and mogo.
Mogo
Ingredients
1kg fresh or frozen mogo peeled if fresh 1 tbsp sunflower oil Chopped coriander to garnish Lime wedges, to garnish
Method
1. Chop the mogo in to bite sized chips. Bring a large pan of salted water to the boil and add the mogo. Cook for 10-15 minutes or until tender. Drain in a colander and allow to cool and steam to evaporate for 15-20 minutes.
2. Heat the oil in a large wok, add the mogo and allow to cook, tossing every 2 minutes until golden all over.
3. transfer the cooked mogo wedges to the edges of the wok and add in the sauce in the middle.
4. Stir to coat the wedges all over.
5. Garnish with coriander and serve with lime wedges.
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