Mogo Masala

Mogo also known as cassava or yucca is a staple of Uganda.  Mogo can be cooked in a lot of ways. Few examples are:It can be boiled, fried, made into chips, or cooked with spices.  Fried Mogo is like potato fries and a lot of the small cafes served fried mogo with ambli or lemon juice, salt and chilly powder.  In school at recess boiled mogo was sold in the canteen so we would have mogo and milk or pop.

Mogo is also a street food in East Africa.   The locals roast the mogo over the barbeque sprinkling salt, chilly powder and lemon on it. 

In Canada,you can buy fresh mogo from Supermarkets and frozen mogo from Indian grocery stores.

Mogo, when dried to a starchy, powdery (or pearly) extract is called tapioca.

mogo masala

Ingredients

  • 2                 lbs Frozen Mogo
  • 4                 cups water
  • 2                 tsp salt
  • 3                 medium onions
  • 3                 medium tomatoes
  • 1                 tbsp green masala
  • 2                 tsp tomato paste
  • 1                 tsp coriander and cumin powder
  • 1/2              tsp turmeric powder
  • 1                  tsp chilly powder(or to taste)
  • 1/2              tsp citric acid or
  •                     juice of 2 lemon
  • 1                  cup chopped cilantro
  • 4                  cups oil for frying

Instructions

  1. In a medium saucepan boil the water with 1 tsp salt.  Add the mogo and cook it for about 10 minutes.  Slice the mogo into chips about 1/2 inch thick.
  2. Heat the oil to medium hot and deep fry the chips to golden brown in color.   (The oil is ready when if you put the end of the wooden spoon in the oil and tiny bubble appear around it).
  3. Drain the chips on paper towel.
  4. Peel and slice the onions in thin slices and thinly slice the tomatoes.
  5. Heat 4 tbsp of oil in a large saucepan.  Add the onions and fry till the onions are transparent, about 5 minutes.  Add the tomatoes and rest of the ingredients.  Mix and cook on low heat for about 5 minutes.
  6. Add the mogo and toss it.
  7. Serve hot with ambli(tamarind chutney)

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