Crispy Masala Mogo (Spicy Fried Cassava)
Crispy Masala Mogo (Spicy Fried Cassava)
This Tanzanian and Kenyan-inspired crispy Masala Mogo (Spicy Fried Cassava) is the perfect blend of flavors and textures. The cassava, known as "mogo," is fried until crispy on the outside and soft on the inside, then tossed in a tangy, spicy masala mixture. Perfect as a snack or side dish, it combines the flavors of cumin, chili, and fresh lemon with the crunch of fried cassava. This East African favorite is quick to make and packed with flavor!
Equipment
- Large pot (for boiling cassava)
- Frying pan (for frying cassava)
- Small pan (for tempering spices)
- Paper Towels (for draining fried cassava)
Ingredients
- 1 bag frozen mogo cassava, boiled and fried
- 1 teaspoon mustard seeds
- 10 curry leaves
- 1 teaspoon amchur powder dried mango powder
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon sugar optional
- Salt to taste
- 2 tablespoons ketchup
- 1 tablespoon chili sauce
- Juice of 1 fresh lemon
- Fresh coriander chopped (for garnish)
- 2-3 tablespoons oil for tempering
Instructions
- Boil and Fry the Mogo:Start by boiling the frozen mogo (cassava) in salted water until tender (about 10-15 minutes). Drain the boiled mogo and cut it into bite-sized pieces. Heat oil in a pan and fry the mogo pieces until they are golden brown and crispy on the outside. Set aside on paper towels to drain any excess oil.
- Prepare the Masala:In a separate pan, heat 2-3 tablespoons of oil over medium heat. Once the oil is hot, add the mustard seeds and curry leaves. Let them splutter for a few seconds to release their aroma.
- Add Spices:Add the amchur powder, chaat masala, cumin powder, red chili powder, and sugar (if using). Stir the spices for about 30 seconds until fragrant.
- Coat the Fried Mogo:Add the fried mogo pieces to the pan with the spices and toss well to coat the mogo evenly.
- Add Sauces and Lemon:Reduce the heat and stir in the ketchup, chili sauce, and fresh lemon juice. Mix everything together to ensure that the mogo is well coated with the flavorful sauce and spices.
- Serve and Garnish:Remove the mogo from the heat and transfer it to a serving plate. Garnish with freshly chopped coriander and serve hot with more lemon wedges on the side if desired.
Notes
- Adjust Spice Level: Feel free to adjust the amount of red chili powder and chili sauce depending on your spice tolerance.
- Sugar is Optional: The sugar adds a sweet balance to the dish, but you can omit it if you prefer a purely savory flavor.
- Add Veggies: You can enhance this dish by adding sautéed vegetables like bell peppers or onions along with the mogo for more flavor and texture.
Nutrition
Calories: 210kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 250mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg
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