Cassava Chips served with Lime and Chilli
Otherwise known as mogo chips, this dish brings nostalgia to any departed East African. My mother used to tell me of her memories of hot cassava chips soaked in lime and chilli and wrapped in newspaper as a special treat after school. These are best served with a hot chilli coconut and coriander dip or tamarind and date chutney
Ingredients:
1/2 cassava root peeled and diced into 2cm cubes (These can be found in root form in African food shops. The fresh type is better than frozen)
Vegetable oil for deep frying
3 limes
2 chillies, finely chopped
Soak the cubed cassava root in water overnight
Par boil cassava until soft to knife tip
Deep fry cassava cubes until golden brown
Drench in lime juice while still hot and dust with chillies and salt
Serve hot with chutney
Ingredients:
1/2 cassava root peeled and diced into 2cm cubes (These can be found in root form in African food shops. The fresh type is better than frozen)
Vegetable oil for deep frying
3 limes
2 chillies, finely chopped
Soak the cubed cassava root in water overnight
Par boil cassava until soft to knife tip
Deep fry cassava cubes until golden brown
Drench in lime juice while still hot and dust with chillies and salt
Serve hot with chutney