Mogo Fry

Mogo, also known as cassava or yucca, is a popular root vegetable that is widely used in East Africa, particularly among the Indian communities. Mogo is often paired with a spicy tomato-based sauce to make a dish called Mogo Fry or Mogo Chips.

Here is a recipe for Mogo Fry:

Ingredients:

• 2 lbs cassava (mogo), peeled and sliced into rounds or wedges

• 2 tbsp cooking oil

• 1 large onion, diced

• 2 cloves of garlic, minced

• 1 inch of ginger, grated

• 2 tomatoes, chopped

• Salt and pepper to taste

Spice mix:

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp turmeric powder

• 1 tsp paprika

• 1 tsp cayenne pepper (optional)

Instructions:

1. In a pan, dry roast the cumin and coriander seeds until fragrant, about 2-3 minutes.

2. Grind the roasted spices into a fine powder and mix with the turmeric, paprika, and cayenne pepper (if using).

3. Boil the cassava in salted water until tender, about 15-20 minutes. Drain and set aside.

4. In a large saucepan, heat the oil over medium heat and sauté the onion until soft, about 5 minutes.

5. Add the garlic and ginger and cook for another minute.

6. Add the chopped tomatoes and cook until soft, about 5 minutes.

7. Add the spice mix and cook for another minute.

8. Add the cooked cassava and mix well with the sauce.

9. Fry the cassava until golden brown, about 5-7 minutes.

10. Serve hot as a snack or side dish.

Mogo Fry is a popular dish among Indian communities in East Africa, and is enjoyed for its crunchy texture and spicy flavor. It is often served with rice or roti and is a staple dish in many households.