Servings : Serves 2-3
Cassava is also known as Tapioca or Mhogo. This recipe is one of my favourite ways of preparing crispy spicy deep fried cassava.
Ingredients
- 500 gm cassava, peeled and cubed
- salt as needed
- fresh coriander
- pinch of turmeric
- 1/4 tsp. garlic paste
- 2-4 tbsp gram flour/besan
- chilli powder
Instructions
Cut your cassava into bite sized pieces, wash and then boil with some salt, coriander stems, a tiny pinch of turmeric n garlic paste until its halfway done.
Remove into a colander and let them dry and cool a little bit.
Then spread the pieces out on a plate n sprinkle with some gram flour and chilli powder. Fry in hot oil for a few minutes until perfectly golden. Remove, blot out excess oil and serve hot with tamarind sauce or lemon!
They should turn out super crispy on the outside and melt-in-mouth cotton soft when you bite into them.
Salaams Fauzia! I made this
Salaams Fauzia! I made this yesterday for the first time, followed the directions carefully, but for some reason when I fried them they didnt cook all the way through! I even put them back in the oil to fry again, still raw inside. I am pretty sure that I boiled them halfway through and I did dry before frying. I used frozen cassava, but I don’t think that should be a problem – my mom always uses frozen and I have also made cassava in coconut and it has turned out fine. Please help! My mogo is now sitting in the fridge and I feel terrible about it 🙁
W/Salaam, oh noo I believe
W/Salaam, oh noo I believe that depends on the type of mogo you get. Some are such bad quality and no matter how much you cook them they remain tough or rubbery. Not much you can do really at this point to soften them. Try splashing some water on them, put them in a dish and cover then bake for a while and see if that helps.