Cassava “Mogo” Curry
Growing up in an East African Indian Family, Cassava is something I’ve grown up eating in a variety of forms. From Cassava chips to deep fried cassava balls, I’ve had it all. And I absolutely love it.
Known as Mogo to me (the Swaheli name for cassava), this recipe is for a delicious cassava curry. It’s nothing like the North Indian curries you might be used to and it’s very simple to make. There’s zeztyness from the curry leaves, heat from the chillies, earthiness from the cumin seeds and of course the star of the show, cassava gives the curry heartiness, butteriness and by virtue of its starchiness, gives the gravy a beautiful rich creamy finish.
I tend to use frozen cassava as it is easier to find where I live and generally can be found in most Indian grocery shops.
For you cassava virgins out there, don’t be afraid. Let me assure you that the flavours and textures are no doubt going to be familiar. Once cooked, cassava is buttery, starchy and hearty. It’s so versatile in terms of the ways you can use it, to make mashes, fried or roasted to make crunchy chips, steamed or boiled or even ground to make flour.
- • Approx. 10 curry leaves
- • 1 tbsp cumin seeds
- • 5 green chillies, finely chopped
- • 2 tomatoes, small to medium dice
- • 1.5 tbsp crushed peanuts
- • 800g frozen cassava and hot salted water for par boiling the cassava (you can use either frozen whole cassava or cassava chips
- • ½ tbs salt
- • 7 cups water
- • Finely chopped fresh coriander for garnishing
- Boil water in a large saucepan. Generously salt the water.
- Once the water has come to a boil, add the cassava and cover.
- Let the cassava simmer on a medium heat for 15minutes.
- Drain and cut into bite size pieces.
- For making the curry, I prefer to use a pressure cooker as it really speeds up the cooking process. If you don’t have one then you can reuse the saucepan in which you boiled the cassava.
- Heat oil on medium heat in pressure cooker or saucepan.
- Add curry leaves, cumin seeds and chillies. Stir and let this cook for 3-4 minutes on a low to medium heat until the curry leaves start to sizzle and the cumin seeds turn golden.
- Add the crushed peanuts, tomatoes and salt.
- Mix well and cover for 3-4minutes.
- Add the cassava and water. Stir and cover. If using a pressure cooker, the cassava should only take 20minutes to cook through. If you are using a regular saucepan, you will need to allow a further 20minutes, ensuring the lid is on.
- Once the cassava is cooked through, using the back of your spoon, crush some of the cassava and let the curry simmer for a further 5minutes with the lid off. The starch from the cassava will help thicken the gravy and as the curry cooks without the lid, some of the excess water will evaporate, leaving you with a gorgeous creamy gravy.
- Garnish with freshly chopped coriander before serving.