Fresh Watermelon Mint Mojito Salad

FRESH WATERMELON MINT MOJITO SALAD

🥗 This summery salad is

✓Suitable for Vegans

✓Gluten-free and nut-free

✓Perfect for al fresco dining

✓Only 4 ingredients

✓ No cooking required, easy and quick

We also love our Watermelon Carpaccio Salad with Tahini and Watermelon Mocktail

🍉 Ingredients:

1. Watermelon – fresh, redder and sweeter the better

2. Sugar – regular white

3. Mint – fresh

4. Lime juice – fresh or bottled

5. Seasoning – salt and pepper

📝 Method:

Cut watermelon into chunks/cubes/triangles

Zest the lime, add.

Roughly chop mint and add.

Muddle juice of a lime and sugar.

Pour over the salad.

Season to taste.

🥗 What else can I add?

You can bulk out the salad a little more by adding:

• cucumber
• blueberries
• blackberries
• strawberries

Boozy Mojito Salad

Can I make this salad ahead of time

We have found that this salad is best eaten immediately once prepared. The watermelon releases a lot of moisture especially once the salt is added.

Leftover watermelon rind

Use leftover watermelon rind in making a smoothie, jam, curry, chutney, halwa, dosa, pickle or just Burry under the soil and turn into compost for your plants.

What to serve with Watermelon Salad

Instant Pot DIY Mediterranean Orzo Salad

Barbecued sweetcorn with roasted pepper, sumac and honey salsa dressing

Barbecued Halloumi and Mushroom Skewers

Yogurt and Herb Summer Sandwich

🌞Some Other summer salad recipes

1. Grilled corn, nectarine and mixed beans salad

FRESH WATERMELON MINT MOJITO SALAD

Ingredients

• 4-5 cup watermelon cubes
• 1 cup mint fresh chopped
• ¼ cup lime juice
• 2 tbsp. lime zest
• ¼ cup sugar
• seasoning

Instructions

• Muddle lime juice, sugar and some mint leaves.
• Pour on the watermelon cubes.
• Add lime zest.
• Season the salad and leave it to chill in the fridge for 10-15 minutes.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

FRESH WATERMELON MINT MOJITO SALAD

Ingredients

• 4-5 cup watermelon cubes
• 1 cup mint fresh chopped
• ¼ cup lime juice
• 2 tbsp. lime zest
• ¼ cup sugar
• seasoning

Instructions

• Muddle lime juice, sugar and some mint leaves.
• Pour on the watermelon cubes.
• Add lime zest.
• Season the salad and leave it to chill in the fridge for 10-15 minutes.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

MOGO CHIPS | CASSAVA OR YUCCA CHIPS | EAST-AFRICAN RECIPES

What does mogo/cassava taste like?

If you are not familiar with mogo, I have to inform you that you are seriously missing out! Mogo (Swahili) or Cassava (as it is more commonly known) is a starchy tuber that can replace potatoes. It is available in either its fresh form or in frozen.

It has a mild, nutty flavour with a bit of sweetness. Once cooked, the texture is soft – similar to cooked potato chips (British chips!!!). It can either be eaten in its plain boiled form or deep-fried and can be fused with a wide range of flavours.

Where can I find Yucca or Yuca in the UK?

Fresh or frozen Mogo or cassava is readily available in British supermarkets – find packets in the frozen section. Also found in Indian, Jamaican and Latin grocery stores.

East-African Mogo/Cassava Chips

✓Suitable for vegans

✓Gluten-free, Paleo, AIP

✓Great for guests or crowd

✓Instant pot, Stovetop

✓Traditionally served with Gujarati Imli/Amli Chutney

My Dad grew up eating Mogo, back in East-Africa. A simple recipe that my Grandma would make with mogo was these Mogo Chips, a recipe that my Dad really loves. Like father like daughter I guess because I am OBSESSED with these too!!

Mogo Mania – Recipes that we can’t get enough of:

Masala Mogo – a must-make all-time Top recipe on Jagruti’s Cooking Odyssey

Chili, Garlic and Lime Airfryer Mogo Chips

Chilli Mogo – coated in a finger-licking Schezwan Sauce

Farali Mogo and Peanut Stir-fry

Tandoori Mogo

Farali Mogo Vada

Mogo Chips 65

Is mogo healthy/good for you

Cassava is a carbohydrate and is high in calories, therefore, should be eaten in moderation.

Cassava does contain some vitamins and minerals however during the frying process, most of these would be destroyed.

🍟Ingredients:

1. Frozen cassava – saves lots of time as peeling and cutting take longer.

2. Oil – vegetable or sunflower oil is best.

3. Red pepper – we have used red chilli powder but you can use freshly ground black pepper too

4. Salt – sea salt is best

5. Optional : squeeze fresh lime/lemon juice/freshly chopped coriander

Can I use fresh/raw cassava?

Yes, you can. It will take longer to prepare the chips that’s all. Just peel the skin very deeply, totally remove the brown peel and rinse very well. Cut it with a sharp knife, and cook in boiling water until done. Remove thick and chewy strings from the centre of the cassava.

PLEASE NOTE THAT CASSAVA SHOULD NOT BE EATEN RAW, ALWAYS BOIL FIRST TO REMOVE TOXINS.

How to cook frozen tapioca – Instant Pot and Stove Top Method

In the Instant Pot – cook from frozen or fresh yucca.

Sadly, we can’t make the entire recipe in an Instant Pot, as Instant pot doesn’t have FRY mode yet. We can only cook the cassava in the IP and rest of the recipe done on the stovetop.

Place frozen or fresh mogo in the inner pot of the IP. Pour 2 cup water and a few drops of oil and salt. Close the pot with the lid and turn the valve to sealing position. Select 12 minutes on HIGH-pressure cook for raw and 8 minutes for frozen. After 20 minutes NPR open the lid, drain all the water and leave it to cool. Remove thick stringy bits from the centre of the cassava.

On the stove – boil the mogo from frozen. Add to a large pan of boiling water. Add some salt and a dash of oil. The cassava will be done when you can pierce with a knife and they feel soft.

Do not overcook or they will become mushy and will be too soft for most mogo recipes. If this happens, you can turn them into Mogo Vada (recipe link given above)

Airfryer Mogo Chips

Here is how to make Mogo/Cassava Chips in an Airfryer

After boiling and cooling the chips, coat chips in some oil. Preheat the air fryer for 5 minutes. Place the chips in the fryer basket/tray in single layer. Air fry 12 minutes on 205C. Shake chips evenly halfway through cooking.

Baked Mogo Chips

If you do not want to deep-fry the mogo, then you can also pan-sear the boiled mogo which will still get you a moreish and flaky coating.

You can also place the boiled mogo in the oven. Simply brush with oil and bake for around 30-40 minutes.

Serving

These cassava fries would make great snacks or starter for any get-together or game day. Just double or triple the recipe.

We love to have it with tamarind chutney but one can serve with hot garlic chilli sauce, sweet chilli sauce or garlic aioli.

Serve as a side dish to mains with greens and salad for a dinner.

📝Method:

1. Cook the mogo chips in the boiling water on the stovetop or in Instant pot. (pic 1)

2. Heat sufficient oil in a kadai or heavy bottom pan, and carefully add in small batches. (pic 2)

3. Deep fry until lightly golden (one batch can take 8-10 minutes for frying) remove and serve. pic 3.

Other Authentic East African Recipes:

Kasoli nu Saak – Sweetcorn and Peanut Curry

Sweetcorn and Red Kidney Beans Curry – in a delicious peanut gravy

Mandazi / Mahamri – Kenyan Coconut Doughnuts – vegan

Original Maru Bhajiyas – crispy potato fritters

MOGO CHIPS | CASSAVA OR YUCCA CHIPS | EAST AFRICAN RECIPES

Equipment

• Pan or Instant pot
• Kadai
• Slotted spoon
• Knife

Ingredients

• 1 kg cassava/yucca frozen or fresh
• Oil
• Red chilli powder or black pepper powder
• Salt

Instructions

• Boil plenty of water in a pan.
• Add little oil and salt.
• Add frozen mogo and cook till done.
• Drain the water and cool the chips.
• Heat oil in a kadai, carefully add few chips.
• Fry till light golden and crispy.
• Remove using slotted spoon.
• Sprinkle pepper powder or chilli powder and serve with chutney.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.