A delicious Kenyan street food in the comfort of your home! This chilli-lime cassava recipe is the perfect healthy sack or accompaniment to any meal!
What is cassava?
Cassava is a tuber commonly eaten across Africa to accompany stews and soups. Cassava is rich in fibre to promote fullness and aid digestion. It is also rich in antioxidants and vitamin C to protect the immune system.
Cassava is prepared in many different ways whether boiled, fried, turned into crisps or pounded into fufu. You can even make cassava cake or cassava bread!
About Chilli-Lime Mogo
Chilli-lime mogo is a common street food made with four ingredients- chilli powder, lime juice, salt and cassava! It is made deep-fried or charcoal roasted. For our recipe, we will oven-bake!
How to prevent cassava toxicity
Cassava contains cyanogenic glycosides which can be slightly poisonous for humans. To prevent poisoning make sure to:
- peel all the cassava skin and pink parts off
- Slice in half to remove the bitter string in the center
- Soak in water after cutting into pieces for at least 20 minutes
Kenyan Chilli-Lime Cassava (Mogo)
- 2 cups cassava raw
- Salt to taste
- 1 tsp chilli powder
- 1 tbsp oil
- 1 lime
- Peel your cassava, cut into fry-like shapes and soak in water for at least 20 minutes. (Use cutting instructions from the above “how to prevent toxicity” section)
- Dry with a towel and lay on a baking tray lined with greaseproof paper or foil.
- Drizzle oil on the chips and coat thoroughly.
- Preheat your oven to 160*C.
- Bake in the oven for 30 minutes, turning occasionally until brown.
- In a bowl, mix salt and chilli powder.
- When your cassava fries are down, add your chilli salt coating. Squeeze the juice of half a lime on to your fries and mix thoroughly.