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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
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Snack, Starter
Cuisine British
Servings 4


  • 500 g cassava mogo
  • 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



  • 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.


  • 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.


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


  • 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.


  • 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