Chilli Mogo Recipe

Prepare cassava

Rinse the cassava. Using a sharp knife, cut off both ends, slice down the length and peel the thick skin. Rinse again and cut into 3–4 inch batons about 1–1.5 inches thick.

Boil cassava

Place the cassava batons in a large pot and cover with about 1.5 liters of water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until the cassava is tender and a fork slides in easily, about 15–20 minutes (do not overcook until falling apart). Drain thoroughly and let steam-dry in the colander for 5 minutes.

First dry and pat

Pat each cassava piece dry with paper towels; removing surface moisture helps prevent oil splatter and ensures crisping.

Fry cassava until golden

In a heavy skillet or Dutch oven, heat about 1 cup vegetable oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches so the oil temperature stays hot, place cassava pieces in the oil and fry until golden brown and crisp on the outside, about 4–6 minutes per side. Use tongs to turn. Remove onto a paper-towel-lined tray and sprinkle lightly with salt. Keep warm while you make the sauce.

Prepare chilies and aromatics

Thinly slice the red chilies and finely mince the optional scotch bonnet (if using) and garlic. Have tomato paste, ketchup, soy sauce, sugar, vinegar, lime juice and water measured and ready.

Sauté garlic and chilies

In a medium skillet or saucepan over medium heat, add 2 tablespoons vegetable oil. When hot, add the minced garlic and sliced chilies and sauté for 1–2 minutes until fragrant and softened but not burnt.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 30 seconds. Add 3 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon white vinegar, 1 tablespoon lime juice and 2 tablespoons water. Stir to combine and bring to a gentle simmer for 2–3 minutes so flavors meld and sauce thickens slightly.

Season and adjust

Taste and add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, or adjust to taste. If the sauce is too thick, add an extra tablespoon of water. If you want it sweeter, add a touch more brown sugar; for more acidity, add a little more vinegar or lime.

Combine with cassava

Place the fried cassava on a serving platter. Spoon the warm chilli sauce evenly over the hot cassava so it soaks slightly into the exterior but still leaves pieces crisp. Alternatively, toss the cassava lightly in the pan with the sauce for an evenly coated glaze (use a large skillet and toss gently so pieces don’t break).

Garnish and serve

Sprinkle thinly sliced green onions over the top. Serve immediately while cassava is hot and crisp. Provide extra chilli sauce on the side for dipping if desired.