• 390.garlic chilli mogo

    May 28, 2014mayurisjikoni

    Should that be the veggie national dish of UK?      Its really baffling that though mogo, cassava, tapioca, yuca does not grow in UK, every Indian restaurant will offer mogo as a starter. Be it chilli mogo, garlic mogo, garlic chilli mogo, chilli garlic mogo, dry or with gravy,fried. I still have to come across a popular Indian restaurant in UK not serving this dish. It seems it is a popular dish among the Indians. Everytime we go out for dinner as a family(huge one), mogo is always ordered. I tasted this dish for the first time in a popular Indian restaurant we had gone to years back.      A few days ago, Esther my veggie lady as I call her, brought fresh…

    Continue Reading
  • 371. Kaki’s irio

    February 15, 2014mayurisjikoni

    nutritious and filling    Much of the African cuisine is not fully discovered as yet by the rest of the world. Though Kenya falls in the Savannah region, many parts of the country grow a rich variety of fruits and vegetables that provide the people of the area with their basic requirements of carbohydrates, proteins and minerals. Colonization by the British Empire and the influx of Indians and Arabs has added variety to the basic dishes prepared in many parts of Kenya. The coast is well known for using coconut milk in most of their dishes, the highlands use lots of potatoes and areas around Lake Victoria use a lot of fish and cassava. Over the years traditional methods and recipes have given way to…

    Continue Reading
  • 365.cassava in coconut milk

    February 4, 2014mayurisjikoni

    full of carbs Cassava in coconut milk is a famous Kenyan coastal dish and very easy to prepare. Tui varo mogo, mogo na nazi, are some of the common names used. Mogo is cassava and nazi is coconut. In the Gujarati language tui is coconut milk. Kenyan coastal dishes over the years have acquired both Arabic and Indian influence. Cassava is widely used at the coast as a main dish because it is widely grown at the coast, is cheap and full of carbohydrates. This dish does not need many ingredients. The cassava has to be fresh and not stringy. As I have mentioned previously I really don’t know how to choose good cassava. I totally depend on Julius our house help to do that…

    Continue Reading
  • 319. Mogo chaat

    August 29, 2013mayurisjikoni

    simply delicious Cassava is known by many names like yuca, tapioca, mogo, manioc root etc. The rains at the coastal region means that the mogo as its called in kiswahili is fresh and when cooked very powdery. My kaki makes this yummy simple mogo and she really doesn’t have a name for this dish. I took the liberty of calling it Mogo chaat because that’s what it is “chatpatta”. I have not eaten this dish at anyone’s home here in Kenya or as a street food. Yes mogo cooked in coconut milk is common but not this dish. I think my kaki learnt it from Tanzania where she had lived many years ago. Slight changes have been made to the dish to make it more…

    Continue Reading
  • 293. Fried mogo (cassava)

    June 28, 2013mayurisjikoni

    For all those missing Mombasa Mogo, cassava, tapioca or yuca, call it what you want. Its a tube root which originated in Paraguay and Brazil. It was brought to Africa during the slave trade era. Its a staple diet for the poor and high in starch. Lots of cassava or mogo is grown in the surrounding areas of Mombasa. A visit to the famous Mama Ngina Drive or Lighthouse as most Kenyans call it, is not complete without having some mogo and madaf (coconut water). Vendors stack up their jikos on drums, stones or whatever support they can find and roast mogo. Some fry the mogo pieces and make crisps (chips). A bit of lemon, salt and red chilli is applied to the fried or…

    Continue Reading
  • 130.Mogo bhajia (cassava fritters)

    July 27, 2012mayurisjikoni

    Ekadashi…. feast or fasting? Once again Ekadashi is just round the corner. So am sharing another recipe which can be made on that day. Cassava or tapioca is rich in carbohydrates, Vitamin K and minerals like zinc, magnesium, copper, iron and manganese. You have to be careful when buying cassava. If it has bluish blackish specks in the white part, do not use that cassava. Normally cassava is fried or boiled and eaten. In this ekadashi recipe, I have used it to make nice crispy bhajias or fritters.Cassava in Kenya is called mogo.   Updated: We all prefer to have fried snacks as they taste so much better. However, hubby and I are trying to reduce fried foods. I decided to make mogo bhajias in…

    Continue Reading

Example Colors