Cassava In Coconut Milk/Muhogo Wa Nazi

EVENT:  FOODIE’S REDOING OLD POSTS

RECIPE: CASSAVA IN COCONUT MILK/MUHOGO WA NAZI

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.

FOODIE’S_ REDOING OLD POSTS – CASSAVA IN COCONUT MILK/MUHOGO WA NAZI

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.

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.