Thursday, 29 August 2013

319. Mogo chaat

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 spicy but otherwise its a very simple dish to prepare. I made this yesterday but without the onion and garlic.
Try it, am sure you will love it and its really filling.



MOGO CHAAT
Serves 6 to 8

1kg mogo, cassava
1½-2 tsp salt
3 - 3½ cups water
1 tsp ginger paste
1-2 tsp chilli paste
¼ cup tamarind paste

For serving:
1½ cups peanuts
¼-½ tsp salt
1 tsp red chilli powder
cassava crisps /chips 
½ cup chopped fresh coriander
½-1 cup finely chopped onion
1 to 2 finely chopped green chillis
extra tamarind paste

oil for frying

  1. Peel the cassava and cut it into big cubes.
  2. Wash the cassava and put it in a pressure cooker with 2 cups of water and salt.
  3. Add the chilli and ginger paste. Stir. Close the cooker and place it over medium heat. Let the cassava cook for 3 whistles.
  4. Open the pressure cooker when it is a bit cool. 
  5. Add the tamarind paste and remaining water. Mix well.
  6. Mash a few pieces and let the mixture become thick.
  7. Fry the peanuts over low heat. Add salt and chilli powder and mix well.
  8. Mix the coriander, onion and chillis.
To serve:
  1. Spoon the cassava mixture into a deep dish.
  2. Sprinkle a few crushed cassava crisps and fried peanuts over it.
  3. Sprinkle the coriander onion mixture and serve. Keep the extra tamarind paste on the table in case anyone wants to add a bit more.
Tips:
  • AS AN EKADASHI MEAL DO NOT SERVE WITH GARLIC OR ONIONS
  • Can serve with some garlic chutney or green chutney if you like.
  • Roast the peanuts instead of frying them.
  • Crush the cassava chips of crisps slightly before serving.
  • Do not use any cassava that has begun to turn black or has a hard woody middle.
sending this recipe for the following events:




You may want to check out the following:

fried mogo
sweet potato shaak

mogo bhajia

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Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Thursday, 29 August 2013

319. Mogo chaat

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 spicy but otherwise its a very simple dish to prepare. I made this yesterday but without the onion and garlic.
Try it, am sure you will love it and its really filling.



MOGO CHAAT
Serves 6 to 8

1kg mogo, cassava
1½-2 tsp salt
3 - 3½ cups water
1 tsp ginger paste
1-2 tsp chilli paste
¼ cup tamarind paste

For serving:
1½ cups peanuts
¼-½ tsp salt
1 tsp red chilli powder
cassava crisps /chips 
½ cup chopped fresh coriander
½-1 cup finely chopped onion
1 to 2 finely chopped green chillis
extra tamarind paste

oil for frying

  1. Peel the cassava and cut it into big cubes.
  2. Wash the cassava and put it in a pressure cooker with 2 cups of water and salt.
  3. Add the chilli and ginger paste. Stir. Close the cooker and place it over medium heat. Let the cassava cook for 3 whistles.
  4. Open the pressure cooker when it is a bit cool. 
  5. Add the tamarind paste and remaining water. Mix well.
  6. Mash a few pieces and let the mixture become thick.
  7. Fry the peanuts over low heat. Add salt and chilli powder and mix well.
  8. Mix the coriander, onion and chillis.
To serve:
  1. Spoon the cassava mixture into a deep dish.
  2. Sprinkle a few crushed cassava crisps and fried peanuts over it.
  3. Sprinkle the coriander onion mixture and serve. Keep the extra tamarind paste on the table in case anyone wants to add a bit more.
Tips:
  • AS AN EKADASHI MEAL DO NOT SERVE WITH GARLIC OR ONIONS
  • Can serve with some garlic chutney or green chutney if you like.
  • Roast the peanuts instead of frying them.
  • Crush the cassava chips of crisps slightly before serving.
  • Do not use any cassava that has begun to turn black or has a hard woody middle.
sending this recipe for the following events:




You may want to check out the following:

fried mogo
sweet potato shaak

mogo bhajia

Pin It

No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.