Chilli Mogo ( cassava)

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Chilli Mogo (Cassava) Chunky chips deep fried  and tossed  in a spicy and aromatic indo chinese masala and oven baked.

Ingredients:

I Kilo packet frozen cassava ( mogo) chips .
1 green capsicums  finely diced
10 green chillies cut into slits
1 medium onion finely diced
2 teaspoons garlic paste
3 tablespoons soya sauce
3 tablespoons chilli sauce
3 tablespoons tomato ketchup
3 tablespoons sundried tomato paste(or 3 tablespoons tomato puree instead)
2 teaspoons salt
1 teaspoon chilli powder
2 tablespoons olive oil

Sunflower oil for frying the mogo chips.



Method:

1. Boil the mogo chips in salted water till a la dente. Drain and keep aside.
2.In small batches fry the mogo chips and drain on kitchen paper keep aside.
3.In a pan heat the 2 tablespoon olive oil.
4.Add the garlic and onions and saute.
5.Add the peppers and green chillies and saute.
6. Add the salt, chilli powder, soya sauce, ketchup,sundried tomato paste and chilli sauce
7.Cook till sauce thickens.
8.Pour over the mogo chips and coat throughly.
9.Transfer the coated mogo chips to a flat oven proof dish.
10.Cover the dish with foil and leave aside for 1 hour for the sauce to marinade the mogo chips,
11.After 1 hour bake in hot oven for about 15 minutes till mogo chips crisp and colour slightly.
12.Serve hot with yoghurt and mint chutney.

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Some info on this vegetable.
Cassava (mogo)or know also as yuca is a shrubby, tropical, perennial plant.The edible parts are the tuberous root and leaves. The tuber (root) is dark brown in color and grows up to 2 feet long. The dark outer skin is peeled to reveal an inner white flesh that can be boiled, baked or fried .This vegetable is commonly available in africa,asia, mexico and carribean.The cassava plant is often used in substitute for potatoes, it can be made in to cassava flour too.