SPICY COCONUT MOGO || East African Style Coconut Cassava Recipe || Mums Tanzanian Mogo Recipe
In this video, we show you how to make Spicy Coconut Mogo. Mogo (or Muhogo) is also called Cassava or Yuca, and is a staple in the East African cuisine. This East African style coconut cassava recipe (also called Muhogo wa nazi) is absolutely delicious and is my mums Tanzanian style mogo recipe. We love this coconut mogo recipe in the rich spicy sauce and have been having it for many years. We enjoy it with lemon or lime wedges and a sprinkling of sev or potato chips (crisps).
To make the Spicy Coconut Mogo, you will need:
Fresh or Frozen Mogo (cassava). We used fresh. Remove the skin, cut into small pieces and boil in salted water until soft.
2 tbs oil
1/2 tsp cumin seeds (jeera)
1 tbs curry leaves
1/2 tsp mustard seeds (rai)
1/2 tsp fenugreek seeds (methi)
1 tsp turmeric powder (haldi)
1 tsp coriander powder (dhania)
1/2 tsp Kashmiri chili powder
1 tsp salt (or to taste)
1/2 tsp cumin powder (jeera)
2 cloves of grated garlic
2 tbs chopped tinned tomatoes
1-2 green chilies (to taste)
1/4 cup tamarind pulp
1 tsp sugar
1 cup coconut milk
1 cup water
*add more water later depending on how much gravy you like
fresh coriander
lemon or lime wedges
serve with sev and/or crisps
This cassava in coconut sauce has the perfect balance of spicy and tangy flavours. It is a hearty dish, full of nutrition and absolutely delicious. If you enjoyed this Swahili style spicy coconut cassava recipe then you will also love our East African style Chana Bateta recipe which you can find here: [ Ссылка ]
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Gimbal: [ Ссылка ]
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