Name: Garlic Black Pepper Mogo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 200 g Frozen Mogo (Cassava); Oil for deep frying; 2 tbs Olive oil; 8 cloves Garlic; 1 tsp Salt; 1 tsp Garlic powder; 3 tsp Coarse black pepper

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After a mega tasty take-away from our local Indian restaurant, I had to recreate this Garlic Black Pepper Mogo. I’ve made is so many times now and absolutely love it!! Mogo isn’t a common vegetable you’ll find in the fresh section of your local supermarket, you may however get this from the frozen section in mainstream supermarkets and your local ethnic fruit and vegetable shops.

This appetiser is basically a flavoured, crispier style of chips seasoned with garlic and coarse black pepper.

What is Mogo (Cassava)?

Mogo is also known as Cassava. Cassava is native to South America and has other names including Manioc or Yuca. It’s a root vegetable, similar to potato but with a nutty and woody taste. My dad and in-laws, like many Indians who grew up in Africa, have known this vegetable more so as Mogo, hence when out in Indian restaurants, you’ll often see this on the menu. You can buy cassava fresh or frozen from some supermarkets, although you’re more likely to find the frozen variation. I’ve made this recipe using frozen cassava.

There are so many wonderful ways to cook with mogo, however this recipe will be popular amongst many households. It’s really simple to make and ready in under 30 minutes. Give it a try and let me know (below) how you get on!

Garlic Black Pepper Mogo

Spicella Recipes

Crispy mogo with a moorish garlic and black pepper coating. Simply steam, fry and coat with spices.

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Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer

Cuisine Indian

Servings 3

Equipment

Steamer or saucepan
Fryer

Ingredients

200 g Frozen Mogo (Cassava)
Oil for deep frying
2 tbs Olive oil
8 cloves Garlic
1 tsp Salt
1 tsp Garlic powder
3 tsp Coarse black pepper

Instructions

Steam or boil the cassava for 10 minutes. Once ready you should be able to poke a knife into it quite easily.
Cut into thin batons (approx. 6cm length x 1cm width).
Deep fry on medium heat until they’re golden.
In a non-stick pan, heat the olive oil and fry the chopped garlic and coarse black pepper for about 1 minute.
Stir in the fried mogo, garlic powder and salt. Serve with a mint yoghurt dip and mango chutney.

Keyword Garlic Balck Peppr Mogo, Garlic Mogo, Mogo

Tips on making Garlic Black Pepper Mogo

If you feel like adding some heat, in the non-stick pan, also add 3 tbs blended tin tomatoes and 2 finely chopped green chillies – it’s smokingly hot!