Chilli Garlic Mogo

Memories

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GARLIC & RED CHILLI SAUCE

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Can I Air Fry Or Bake The Boiled Mogo?

Instead of deep frying the boiled mogo pieces you can air fry or bake them. I prefer baking them. Brush the mogo pieces lightly with some oil. Preheat the oven the to 200C. Bake the mogo for 20-30 minutes until they appear a little crispy. Remember you don’t want to over bake them as they will become dry and hard.

To use the air fryer, use the same setting you would for potato wedges. Every air fryer has different settings.

Ingredients Required For Chilli Garlic Mogo:

• Cassava – mogo, mhogo, tapioca, yucca, peeled, cut into chunks and boiled. I like to boil in salted water in a deep pan. That way I can watch that the cassava does not over cook. Over cooked or boiled cassava does not retain its shape. You want mogo that is not too soft or too hard when cooked. Once boiled you need to deep fry the mogo pieces lightly. Don’t allow it to become brown otherwise the overall texture of the mogo will become hard.
• Onion – red, yellow or white. Peeled and chopped finely.
• Green Capsicum – cut into chunks. I have not used any as hubby is allergic to them.
• Garlic – for this dish you need an extra amount of garlic. I prefer to mince the peeled garlic.
• Green Chillis – either chopped finely or minced.
• Ginger – peeled and minced or cut into thin julienne.
• Spring Onion – chop both the white and green parts.
• Cumin Seeds – jeera, jiru.
• Oil – enough for deep frying and stir frying.
• Tomato Puree – fresh thick tomato puree. Can use canned passata or make at home. I boil the tomatoes in just enough water till they become soft. Then I puree them into a thick paste.
• Soy Sauce – best to use dark soy sauce.
• Chilli sauce – use any homemade chilli sauce, sriracha or as I do Peptang Chilli Sauce.
• Tomato Ketchup – use a good quality one like Heinz. I don’t like to use the local tomato ketchup as they tend to have too much of starch in them.
• Red Chilli Powder – I like to use Kashmiri Red Chilli Powder as it lends a lovely red colour to the dish.
• Salt – add according to your taste. Remember, you have boiled the cassava in salted water.
• Brown Sugar – need a bit for the balanced sour and sweet taste. However can omit it if you want to.
• Pepper Powder
• Lemon Juice – add according to your taste. Can serve lemon wedges on the side.
• Fresh Coriander – chopped for garnishing

CHILLI GARLIC MOGO

mayurisjikoni

Chilli Garlic Mogo is a lip smacking, spicy, starter dish made using cassava or yucca. Made in the style of the famous Indo-Chinese Chilli Paneer, it goes really well with chilled beer.

5 from 18 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack, Starter

Cuisine British

Servings 4

Ingredients

  

• 500 g cassava mogo
• 1½ tsp salt
• 1 cup onion diced
• 1 small green capsicum cut into chunks
• 2 tbsp garlic minced
• 1 tsp ginger minced
• ½ cup fresh tomato puree thick
• ½ cup spring onion chopped
• 3 tbsp chilli sauce of your choice
• 2 tbsp soy sauce
• 4 tbsp tomato ketchup
• 1 -2 tsp red chilli powder
• 1 tbsp lemon juice
• ½-1 tsp brown sugar
• 1 tsp cumin seeds
• ½ tsp salt
• 3 tbsp oil
• 6 to 8 green chillis sliced or minced
• ½ tsp pepper powder
• oil for frying
• 3-4 tbsp fresh coriander chopped

Instructions

 

PEEL AND BOIL THE MOGO:

• Peel, wash and cut the mogo into bite size pieces.
• Boil enough water in a saucepan.
• Add 1½ tsp salt to the water and the mogo pieces.
• Boil the mogo till just done. Make sure it doesn't get overcooked.
• Drain out the water and let the mogo cool down for a while.
• Pat them dry with a kitchen towel if deep frying.

FRY THE MOGO

• Heat oil in a wok or kadai for frying over medium heat.
• Fry the mogo in batches till it is light pink in colour. Do not over fry otherwise it will become dry.
• Alternately, bake them in the oven at 200°C for 20 minutes. Brush the pieces lightly with oil before baking.

MAKE THE SAUCE:

• Mix tomato puree, ketchup, soy sauce, chilli sauce, chilli powder, sugar,lemon juice and salt in a bowl.

PREPARE CHILLI GARLIC MOGO:

• Heat the oil in a wide pan.
• Add cumin seeds and then the onion.
• Stir fry the onion till it becomes soft and translucent.
• Also add chopped capsicum if using any along with the onion.
• Add garlic, ginger and the green chillis. Stir fry for 1 minute.
• Add the chopped spring onion. Give it a quick stir.
• Add the sauce mixture and mix well.
• Add the mogo pieces and pepper powder. Mix well.
• Garnish with fresh chopped coriander or spring onion and serve immediately.

Notes

• If you want to add capsicum or bell pepper, cut them into chunk sizes and stir fry with the onion.
• For a more spicy mogo add more chillis. Avoid adding chilli rings if serving it to kids.
• For more gravy or sauce double the amount of sauces.
• Use good quality mhogo and not the stringy type.
• Choose mogo where the flesh is white and blemish free.

Keyword chilli garlic mogo, chilli mogo, mhogo masala

 

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