Chilli Garlic Mogo
A incredibly easy recipe using ingredients you'll have in your cupboards. All the flavours you need in any dish!
Servings: 4
Equipment
- Measuring spoons
Ingredients
Sauce
- 5 garlic cloves finely chopped
- 1 shallot finely chopped
- 1 green chilli finely chopped
- 0.5 tbsp red chilli flakes
- 2 tbsp light soy sauce
- 1 tbsp white rice vinegar
- 25 g tomato puree
- 200 g blended tomatoes
- juice of half a lime
Mogo
- 800 g frozen cassava
- 2 tbsp cornflour
- 2 tsp garlic granules
- vegetable oil
Instructions
Preparing cassava
- Begin by boiling or steaming the frozen cassava until lightly cooked but still quite firm.
- Once cooled, chop into small cubes. Place in a bowl and toss in the garlic granules and cornflour.
Cooking cassava
- If you're baking coat in 3 to 4 tbsp of oil and place on a baking tray.
- Bake at 200c until edges are lightly golden brown.
- For deep frying - heat oil for frying. Once oil is ready fry in batches until edges are a light golden brown
Sauce
- Warm a pan on a medium heat and add 2 tbsp of oil. Add the shallots and cook till translucent.
- Now add the garlic and both types of chilli - cook until fragrant.
- Add the tomato puree, soy sauce and rice vinegar. Cook until everything combines.
- Now add the blended tomato and cook until the sauce is thick - all excess water from tomatoes should be gone by this point. Add lime juice and mix in.
- Add the crispy cassava and toss together.
- Add salt to taste, garnish with coriander and it's ready to eat.
