I’m comin’ atcha with another hot recipe for you today. Chilli mogo is one of my FAVOURITE Indo-Chinese dishes and you bet I’ll order the dish if I see the golden words on a restaurant menu.
This chilli mogo recipe is so delicious that I did the thing where you cook two portions and save one for the next day but then give in and eat it within five minutes of finishing the first one.
Yes, I have no shame.
And when that happens, I just know I have to share the recipe with you guys! I mean, I couldn’t deny you of the opportunity to taste this. It would be a disservice to humanity.
What is mogo?
Mogo, also known as cassava or yuca, is a root vegetable. It is similar to a potato but has a little more texture and a slightly sweet, nutty taste.
You can enjoy mogo boiled, mashed, as chips, and of course in this chilli mogo recipe! If you’ve ever had chilli paneer this is pretty similar, except instead of cubes of fried cheese, we have chunks of crispy cassava!
How to make chilli mogo step-by-step:
The first step to making chilli mogo is to boil our mogo, coat it in cornflour and fry it until it is crisp.
If you are using fresh cassava (as pictured above), you’ll want to peel it and slice it into 1 inch/ 2.5 cm chunks and then boil them. Frozen mogo often comes as pre-cut ‘chips’, which are easier to cut into smaller chunks after you’ve boiled them.
Once the mogo is boiled until tender, we’ll coat it in cornstarch and shallow fry until crisp (photo 1). Please be careful when frying – the mogo has a tendency to spit when it enters the hot oil. Then we’ll drain the crispy mogo chunks and set them aside for later. Try not to eat them all at this stage – they’re pretty addictive!
Next we’ll prepare the sticky, spicy sauce to coat the crispy mogo with. It starts with sauteing finely diced onions, garlic, ginger and red pepper, in some vegan butter and oil until soft (photo 2). The vegan butter adds a little richness to this dish and gives it more of a restaurant-style taste!
Then we’ll add some chopped fresh tomatoes and water to help make the sauce (photo 3).
Now its time to turn this basic tomato sauce into an explosion of flavours! We’ll add the following seasonings:
- Turmeric or haldi
- Chilli powder or mirchi
- Ground cumin and coriander or dhana jeera
- Chilli flakes
- Soy sauce – which makes this an Indo Chinese dish!
- Tomato Ketchup – for some sweetness
- Sriracha hot sauce – this is optional, but I’m guessing if you’re reading this, you like things hot!
Then we’ll simmer the sauce for 5-10 minutes until it becomes thick and flavoursome (photo 4).
Finally, add the crispy mogo chunks to the sauce (photo 5) and mix until the mogo is evenly coated (photo 6). It’s important to add the mogo at the last minute before serving so it stays crisp!
And there you have it! The simple vegan dish that will have you coming back for more! You can find the full chilli mogo recipe at the bottom of this blog post.
A few notes on this recipe:
- This dish is best served immediately. You’ll want to serve it immediately to ensure the mogo stays crisp. Fortunately it doesn’t take too long to prepare!
- You can adjust the spices to suit your personal preference. If you like things spicier, you can add more chilli powder/hot sauce. The choice is up to you!
- Serve alone as a starter, or with some rotlis, dhal, and pilau rice for a complete meal!
I hope you enjoy this recipe friends! If you do, let me know by leaving a rating + review below. You can also tag me on Instagram @shivanilf – I love seeing your creations!
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Chili Mogo Recipe
For the crispy mogo:
- 1 Cassava Root/ Mogo or 2 cups/ 400 grams frozen mogo
- 1 tsp Salt
- 2 tbsp Cornstarch
- 1/2 cup/ 100 ml Sunflower Oil or vegetable oil
For the sauce:
- 1 tsp Vegan Butter/Margarine
- 1 tsp Sunflower Oil
- 1/2 Red Onion finely diced
- 1 Red Bell Pepper finely diced
- 1 thumb-sized piece Ginger minced
- 1 clove Garlic minced
- 2 Salad Tomatoes finely chopped
- 1/4 tsp Ground Cumin or dhana
- 1/4 tsp Ground Coriander or jeera
- 1/4 tsp Turmeric or haldi
- 1/2 tsp Chilli Powder or mirchi
- 1/2 tsp Chilli Flakes
- 1 tsp Sriracha Hot Sauce optional
- 1 tbsp Tomato Ketchup
- 1 tsp Soy Sauce
- 1/4 Lemon juiced
- If you are using fresh mogo, peel and slice it into 1 inch/ 2.5 cm chunks. If you are using frozen, pre-cut mogo, start with step 2.
- Add the mogo to a saucepan and cover with boiling water. Add 1/2 tsp salt and cook on medium heat for 10-15 minutes until the mogo is tender. You should be able to easily slide a fork through the mogo chunks.
- Drain the mogo. If your mogo was frozen and pre-cut into chips, at this point cut it into smaller chunks. Coat the mogo with 2 tbsp cornstarch and 1/2 tsp salt. Toss well to combine.
- Meanwhile heat 1/2 cup/ 100 ml sunflower oil in a frying pan or wok over medium-high heat. Test if the oil is hot by adding a pinch of cornstarch. If it begins to crackle, the oil is ready! Add the coated mogo chunks and fry for 4-5 minutes until golden. (I like to do this in 2 batches). Once crisp, drain and transfer to a plate lined with a paper towel. Set aside.
- Prepare the sauce: In a saucepan over medium-low heat saute the diced onion, pepper, ginger and garlic until soft. Add the chopped tomatoes and 1/2 cup water.
- Add the seasonings: ground cumin, ground coriander, turmeric, chilli powder, chilli flakes, sriracha hot sauce, tomato ketchup and soy sauce. Simmer for 5-10 minutes until the sauce is thick and flavoursome.
- Just before serving, stir the crispy mogo chunks into the sauce. Add the lemon juice and toss until well combined. Serve garnished with spring onions, coriander and lemon wedges. Enjoy!
- Best served immediately.
- Leftovers can be stored in an airtight container in the fridge for 1-2 days and reheated on the stovetop/microwave.
NUTRITIONServing size: 1/2 of the recipe (it is a fairly large portion) Calories: 647 kcal | Fat: 49.7g | Saturated Fat: 5 | Cholesterol: 0mg | Sodium: 2043mg | Carbohydrates: 48.2g | Fiber: 5.6g | Sugar: 8.7g | Protein: 6.2g