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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.