Chili Garlic Mogo Chips are crunchy on the outside and creamy inside. This spicy snack is perfect when served hot. Often fried, this is a baked version! Serve it with with Spicy Cilantro Garlic Sauce for an irresistible snack.
While Mogo Chips/ Yucca Fries are generally prepared by deep frying boiled cassava pieces, at home we skip the frying and opt to either bake or air fry them. In this recipe I’m offering you both methods.
WHAT IS MOGO?
Mogo also known as Cassava is a starchy root that is a staple in Africa, In Spanish speaking countries its better known as Yucca.
Mogo is a nutritious root which grows underground and has higher protein than white potatoes. It’s light in flavor with a chewier texture. If you like potatoes and fries, you most likely will like yucca if prepared correctly.
MOGO MEMORIES
For Indians that grew up in East Africa, Mogo Chips are pure comfort food. Whether it’s served boiled with spice or deep fried, hot and crunchy with drinks, it’s a dish that evokes childhood memories.
Growing up, my dads eyes would light up when someone would mention Mogo!
To those wondering why these look like “fries”, chips are the British word for fries! Mogo Chips = Yucca Fries = Pure Deliciousness!
If you’re looking for an amazing fry recipe, try this Tandoori Masala Fries recipe.
MOGO AVAILIBILITY
As kids if we craved Mogo Chips my mom would source the root vegetable at a Spanish grocer. These days you can find them easily in the frozen section of any grocery store and they are ready to be used!
Lately, a number of Indian restaurants in the UK have started to serve mogo as appetizers in various flavors. You can get it steamed in masala gravy or fried with loads of chili and garlic.
If you like Cuban or Peruvian food you can often find Mogo Chips (Yucca Fries) on their menus as well!
HOW TO GET CRUNCHY CHILI GARLIC MOGO CHIPS
You want to start with mogo/yucca that is fork tender.
If you’re using fresh, be sure to peel, cut and boil until tender. If you’re using frozen, defrost and par boil until tender.
When you add the spices and oil, mix well. Shake it up, coat the spices, don’t be scared if you rough up your boiled cassava/yucca a bit, the loose starches will help in a crunchy crispy exterior.
Make sure the oven is fully preheated before putting the Mogo Chips in to bake.
- 2 lb mogo/cassava/yucca; cut into ½ inch fries; fresh or frozen
- 1 teaspoon garlic powder
- 1 tablespoon salt (for boiling)
- ½ teaspoon salt (for seasoning)
- 1 teaspoon lal mirchi or cayenne pepper
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon lemon or lime juice
- If you are using fresh cassava then peel, cut off the top and bottom root head and cut the fries about ½ inch in thickness.
- If using frozen, defrost and cut the fries about ½ inch in thickness.
- Add the mogo/cassava to a large pot of boiling water and add one tablespoon salt. Cook for 10-15 minutes, until fork tender. If using frozen this time could be less.
- Drain the water, place boiled mogo chips in a large mixing bowl and allow them to cool down for 10 minutes.
- To the mixing bowl of the cooled mogo/cassava add the oil, lemon/lime juice salt and spices. Mix well, shake it up, coat the spices, don’t be scared if you rough up your boiled cassava a bit, the loose starches will help in a crunchy crispy exterior.
- Pre heat the oven to 450F and line a baking sheet with aluminum foil or parchment paper.
- Place the fries onto the baking tray. Spread them out so they don't overlap/crowd each other.
- Bake for 25-30 minutes, flipping midway. Cook until golden brown and crunchy.
- Place mogo chips in basket of air fryer without over crowding them.
- Cook at 390F degrees for 18-20 minutes, flipping half way through.
- Check and cook until mogo/cassava are golden brown, a bit crispy outside and soft on the inside.
- Serve hot with lemon or lime wedges and Spicy Cilantro Garlic Sauce
Ensure the oven is fully preheated before putting the Mogo Chips in to cook fora lovely crunchy exterior and soft interior.
Enjoy,
