Mogo Chips | Cassava Or Yucca Fries

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.

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.

Why make Peanut Katli

Peanut Katli is the sister of Kaju Katli. Kaju Katli translates directly as “cashew slice” but we have made it here with peanuts as an alternative to cashew which is just as delicious. The taste is almost marzipan like and the fudgy texture is also fairly similar. Decorate the traditional way with Chandi Varak (edible real silver) or gold foil for a premium sweet.

You may see that katli recipes are also sometimes called barfi or burfi. Strictly speaking, Barfi is a milk-based sweet that has a taste and texture slightly different to katli.

Have a look at our Best Barfi-Peda Recipes for more Indian sweet inspiration.

We love making different Katli varieties :

Kaju Katli – made with just 2 main ingredients – cashew powder and sugar

Badam Gulkand Katli – almond katli with a divine rose petal jam stuffing

Vegan Kesar Badam Katli – almond katli with floral and sweet saffron with the added bonus of being completely VEGAN!

For those of us who do not have this sixth sense, we can find little cheat methods to still get perfect mithai every time!

The traditional method of making Katli is to make sugar syrup or chasni that forms threads between your fingertips.

In this method, instead of completely making the chasni, we are adding the peanut powder directly to the water and sugar before it becomes a syrup. No more worrying about the consistency of the sugar syrup.

Peanut Katli/Barfi with Peanut Powder

We have used blanched peanuts to make peanut powder. It was so easy and quick as blanched peanuts are already skinless.

If you can’t find blanched peanuts then roast raw peanuts on a very low heat until the skin of the peanuts starts coming off. Make sure that no burn marks appear on the peanuts – we do not want to end up with roasted peanuts here.

Let them cool completely, then remove all the skin. Do this by rubbing the peanuts between your hands or kitchen tea towel.

Then grind in a coffee grinder, sieve to remove any pieces/lumps that are too large, and use it in making these katli.

Ingredients

1. Peanut powder/flour – check how to make peanut powder above

2. Sugar – use white granulated sugar.

3. Saffron threads – This is optional. We do not need a lot of saffron as we do not want to add too much colour to the katlis.

4. Ghee – vegans can use alternatives such as vegetable ghee.

You may add just 2 tsp. milk powder, but remove 2 tsp. peanut flour (makes even softer katli)

Edible silver tin foil or chandi ka varq is optional.

What to do if my Katli cracks or doesn’t bind?

1. When you are rolling out the katli, you may find that it cracks and does not stick together, which means the dough is overcooked. At this point, return the mixture back into the pan and add whole milk tbsp by tbsp. You will probably only need max 2-3 tbsp of milk to make the mixture silky again. Take off the heat and roll out again whilst still hot.

2. I have seen tips that suggest seeing if you can make a small smooth round ball which shows that the mixture is ready. It may work for some, but I have found that the tip doesn’t always apply. If you wait for the ball to form whilst cooking the mixture, you may find that it has overcooked and will crack by the time it comes to rolling out the katli.

Instead, take the mixture off the heat as soon as you see it begin to leave the sides of the pan. Keep stirring even though it is off the heat as it will continue to cook in its own heat. This gives you enough time to knead the dough before you start rolling it out.

Tips

1. Use a heavy bottom pan otherwise the mixture may burn. A kadai or non-stick pan works best.

2. Give the sugar time to dissolve. Adding the flour too early will result in katli that is grainy and difficult to roll out.

Storing suggestions

Allow to cool completely before storing it in containers and covering with a lid.

Keeping katlis in the fridge will make them go hard. Keep them at room temperature as they will not go off or spoil if they are kept out.

Method

These peanut katlis are made in three easy steps.

The first step is to make sugar water, the second step is to make dough and last step is to roll out the katli.

FIRST MAKE SUGAR WATER

Note that we are not making any threads in this sugar syrup.

In a pan take sugar. (pic 1)

Add water and saffron and just bring it to the first boil on medium heat and let the sugar dissolve. (pic 2)

MAKE A DOUGH

Add peanut flour. (pic 3)

Keep mixing the mixture will get thicker. (pic 4)

Add melted ghee (pic 5)

Turn off the heat when the dough is just about to come together and keep stirring another 2-3 minutes. (pic 6)

ROLL OUT KATLI

Transfer the dough into the plate and knead it. (pic 7)

Place parchment paper on worktop, put the dough. (pic 8)

Lay another paper on top and roll out gently. (pic 9)

Apply silver warq (optional) Cut it into the desired shape. (pic 10)

Let it cool completely, katli will harden once totally cooled.

Enjoy

Other Indian Sweets/Mithai Recipes

🖶 Recipe Card

Peanut Katli

Equipment

• Heavy based non-stick pan
• Spatula
• Rolling Pin
• Knife
• Parchment paper
• Wooden board

Ingredients

• 2 cup peanut flour check above in the post how to make it
• 1 cup sugar
• ½ cup water
• 2 tbsp. ghee
• Big pinch saffron optional

Instructions

• Add sugar and water in a pan, keep medium heat.
• Tip in saffron if you want.
• Using spatula dissolve the sugar.
• Bring it the first boil, check bubbles appearing.
• Add peanut flour and mix well.
• Keep the heat moderate to low and keep stirring.
• When dough starts getting thick, add melted ghee and mix well.
• Keep cooking, as soon as dough start leaving the pan, turn off the heat.
• Still keep cooking and stirring for a couple of minutes.
• Transfer into the plate and let it cool for a minute or so.
• Knead the dough using spoon first then with your hands until it becomes smooth but still warm.
• On a board, lay the parchment paper and put the dough.
• Lay another paper on top and gently roll it using rolling pin.
• Keep 1/2 cm thickness.
• Stick chandi ka varq if using.
• Let it cool for 5 minutes or so.
• Cut using a pizza cutter or sharp knife.
• Let it cool, it will harden as it cools.
• Store in an air-tight container.

Video

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.