My husband and his family introduced me to these crispy morsels of yumminess.
They are made from cassava root which can be found fresh or frozen in our local asian grocer.
Cassava is a bit of a dangerous root veg. It needs to be cooked well otherwise it can be poisonous! It contains chemicals that basically turn into cyanide if not properly peeled and cooked well. So we make sure to double cook it – by first boiling, then frying.
The frozen version of cassava root is much easier to work with as cassava is quite a tough root to cut and peel. The frozen version comes already peeled and cut into smaller chunks, so is much less work. And the cyanide thing too. First you need to boil them to soften, then chop and fry till crisp.
Cassava is naturally quite starchy so they crisp up really well when fried. Sprinkle with some salt, chilli powder or even my tangy masala and you have a ridiculously good snack.
We always make these with these Kebabs. Together they are Kebab and Mogo – a childhood fave of J’s.
Fun fact, our cat is also called Mogo. Total coincidence. I don’t have any desire to eat my cat. Mogo also means crazy in my parents language (sindhi). So the name just fit so perfectly to his personality. But it does make for hilarious conversation when people ask us what we are having for dinner…
Cassava Chips (Mogo)
- 1 package frozen cassava pieces (about 4-5 pieces)
- 1 tsp salt
- 1 tsp red chilli powder
- oil (for frying)
- Fill a large pot of water and add the frozen cassava root. Boil till they can be pierced easily with a fork (about 15 minutes).
- Drain the cassava and allow it to cool for a few minutes till you can handle them. Chop into smaller pieces, like chunky fries.
- Heat a large frying pan with a few tbsp of oil and fry the cassava chips, turning often, till golden brown all over.
- As soon as they come out of the pan sprinkle salt and chilli powder on them.
- Serve warm with some kebabs and ketchup!