Cassava In Coconut Milk/Muhogo Wa Nazi

February 4, 2014mayurisjikoni
Blog post



Cassava In Coconut Milk/Muhogo Wa Nazi is a very simple but very flavourful dish from the coastal region of East Africa. Also known as muhogo, mogo, tapioca or yucca.  In fact, this dish is cooked in thin coconut milk with salt, green chilli and a bit of ginger. That is all it needs. When the cassava is done, thick coconut milk or cream is added. Add a bit of lemon juice or not, this dish is usually enjoyed on its own. Sometimes it is served as a side along with meat dishes.

Muhogo is cassava and nazi is coconut. In the Gujarati language tui is coconut milk so it is also called tui varo mogo. Kenyan coastal dishes over the years have acquired both Arabic and Indian influence. Cassava is widely used as a main dish because it is grown at the coast, is cheap and full of carbohydrates. Its a poor man’s energizing dish, keeps the tummy full for longer period of time as a little goes a long way. Also it provides energy to get through hard laborious work.

My family loves to have muhogo was nazi whenever we fast on Ekadashi days. I allow the cassava pieces to simmer over low heat till it is done. It is important not to boil the mixture as the fat from the coconut milk will spread.



Old posts just get lost in the wide wide wide web unless they are very popular. Renu who blog’s at Cook with Renu has started a Facebook Group called Foodies_ Redoing Old Posts where every two weeks we can redo our old posts and share it on the group. You may want to check out Renu’s Chocolate Coconut Flour Cookies which are gluten free.

What’s the advantage of doing this? Well, it gives us the opportunity to improve the write up, update photos and get comments. I’ve got so many old posts that need updating especially where the photos are concerned. This group with definitely give me the ‘push’ to prepare the dishes again for better photos.

First Published on 04/02/2014. Updated on 8th Aug 2019

Cassava In Coconut Milk/Muhogo Wa Nazi

This dish does not need many ingredients. The cassava has to be fresh and not stringy.  I really don’t know how to choose good cassava. I totally depend on Julius our house help to do that for me. Most say that the cassava harvested during the rainy season is not good. Cassava from different parts of the world is different so follow your instincts. Normally, if your cut off the tip the inside should appear milky white. If there are black spots, lines or discoloration then the cassava is old.

Cassava cooked in coconut milk is like a meal on its own. Some have it for breakfast, some with mahamri or along with a meat dish. My family loves to have muhogo was nazi whenever we fast on Ekadashi days. I allow the cassava pieces to simmer over low heat till it is done. It is important not to boil the mixture as the fat from the coconut milk will spread. Tastes delicious on its own or with some farari chevdo or muhogo crisps (cassava crisps/chips).

Some More Recipes Using Cassava

Garlic Chilli Mogo – a delicious, spicy starter dish.

Mogo Chaat – is a delicious snack. Mogo is prepared in a gravy and topped with fried mogo crisps and peanuts.

Fried Mogo – cannot miss having this whenever we go to Lighthouse. It is famous as street food in Mombasa. Fried cassava sticks are sprinkled with salt and red chilli powder with a generous drizzle of malimau (lime).

Muhogo Bhajia/ Cassava Fritters – have grown up enjoying these with some chutney. Brings back so many fond memories – my mum dished out hot bhajias for our huge family and never complained.

Ingredients Required For Cassava In Coconut Milk/Muhogo Wa Nazi

Cassava – tapioca, mogo, muhogo, yucca. Make sure you choose fresh cassava. The flesh should be milky white without any blemishes and discoloration.Can use frozen one too.

Coconut – need thin and thick coconut milk.

Green Chillis – add paste or finely chopped according to your taste.

Ginger – paste or grated.

Salt – add according to your taste.




Cassava In Coconut Milk/Muhogo Wa Nazi is a very simple but very flavourful,vegan dish from the coastal region of East Africa. Enjoy on its own or as a side dish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Meal, Snack
Cuisine Kenyan
Servings 4


  • 600 -700 g cassava approx. 4 cups of mogo chunks
  • 2 tsp salt
  • 1 tsp green chilli paste or 2 -3 which are cut into big pieces
  • 1 tsp ginger paste
  • 1 large fresh coconut
  • 3 - 3½ cups water


  • Grate the coconut. Put the grated coconut in a liquidizer with 1-1½ cups of water. Process it.
  • Put the mixture in a sieve and squeeze out the milk. Now you have the thick coconut milk. Keep that on the side till required.
  • Put the coconut back in the blender. Add 2 cups of water and process again.
  • Put the mixture in the sieve and squeeze out the milk. This is the thin coconut milk.
  • Peel, wash and cut cassava into chunks.
  • Put the cassava chunks, thin coconut milk, chilli, salt and ginger in a deep pan.
  • Allow the cassava to cook over low to medium heat. Stir frequently so that the cassava does not stick to the bottom of the pan.
  • If required you may add some water.
  • When the casava is cooked and the mixture becomes a bit thick, add the thick coconut milk.
  • Mix and serve immediately.


  • If you don't want to use fresh coconut then use canned or packet coconut milk to cook the cassava and then add coconut cream.
  • Adjust the spices according to your taste.
  • Make sure the cassava is white and not discoloured or with black specks.
  • Fresh cassava gets cooked within 20 minutes.
Keyword cassava in coconut milk, mogo in coconut milk, muhogo wa nazi

Pin for Later:


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


  • Linsy Patel

    February 4, 2014 at 3:49 pm

    Love mogo, never tried withcoconut milk.

  • Chef Mireille

    February 4, 2014 at 7:32 pm

    I love cassava. great recipe – thanks for contributing to my event

  • Vimitha Anand

    February 5, 2014 at 1:52 am

    Cassava is my favorite too… nice one with coconut milk

  • Nupur UK-Rasoi

    February 6, 2014 at 3:46 pm

    I have been meaning to try Cassava for a long time now, never got any chance to have it any friends home… On my list to try it on myself now 🙂

    Thanks for the recipe.. 🙂


    August 12, 2019 at 2:26 pm

    Have never tried cassava in fact, I do not know how it will look like. I know I should google will do it . Tell me is this tuber hard n when boiled does the skin peel off easily? Anyway will lookout when I visit Rajasthan and try making somethings with it. This cassava in coconut milk sounds like a good beginning.

    1. mayurisjikoni

      August 13, 2019 at 6:28 pm

      Archana its very much available in the south, don’t know what its called in India. Its a long tuber and its white inside. You have to peel it before boiling and it doesn’t peel as easily as a potato. I’ve seen cassava chips in the hot shops in Bangalore so know its available in India.

  • jayashreetrao

    August 14, 2019 at 10:09 am

    I have never tries this, shall check the availability of it now. It looks tasty

    1. mayurisjikoni

      August 19, 2019 at 9:10 pm

      Thanks Jayashree, hope you find cassava.

  • Renu Agrawal Dongre

    August 15, 2019 at 11:25 pm

    I had used cassava last year and liked it. This recipe with coconut milk sounds interesting , filling and healthy too

    1. mayurisjikoni

      August 19, 2019 at 9:07 pm

      Thanks Renu, try it. As I mentioned its filling and ideal for fasting days. Am sure you get frozen ones.

      1. Renu Agrawal Dongre

        August 23, 2019 at 4:39 pm

        Yes we do and the fresh ones too

  • poonampagar

    August 16, 2019 at 9:15 am

    Cassava is a new ingredient for me aswell. Your dish sounds easy and yet filling. I love the dishes with coconut milk so I guess I will love this too. Hopei am able to source out this ingredient here.

    1. mayurisjikoni

      August 19, 2019 at 9:06 pm

      Thanks Poonam, its available in the south but not sure if you’d get it. I hope you find it to try out this simple dish.

  • FoodTrails

    August 24, 2019 at 12:02 am

    Like many other never had cassava..but coconut curry looks filling and comforting, very simple and easy to make… the dish must have a nutty taste coz of coocnut milk..

    1. mayurisjikoni

      August 25, 2019 at 10:23 am

      Swaty do try out this curry. You’ll be able to get frozen cassava or yucca in almost all the Indian stores.

  • Mireille Roc (@ChefMireille)

    August 28, 2019 at 4:12 am

    this reminds me of a dish we have in the caribbean called oil down or run down depending on what island you are from, although we usually use breadfruit (for the veg version) but it involves meat and/or veg cooked down in coconut milk with onions, garlic and peppers – Next time I will have to try it with cassava.

    1. mayurisjikoni

      August 29, 2019 at 12:23 pm

      Thanks Mireille. This is a famous Swahili dish down in Mombasa where we get plenty of cassava and coconut.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: