Fried cassava (mhogo)
Fried cassava (mhogo). Best for cakes, pancakes, porridge, thickening. Cassava was something I ate a lot growing up. We always cooked a lot and had lots of leftovers to fry.
How to make Fried Cassava (Yuca). Cassava, Masala, Lemon, Oil for frying. Mhogo wa Nazi#Localfoodcontest_mombasa#: Did you know Mhogo is known as Tapioca. You can cook Fried cassava (mhogo) using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Fried cassava (mhogo)
- It's of Cassava.
- Prepare of Masala.
- You need of Lemon.
- It's of Oil for frying.
Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae. Cassava is popularly referred to as Mhogo (yuca) in Kenyan households. Cassava is also known as Tapioca or Mhogo. This recipe is one of my favourite ways of preparing crispy spicy deep fried cassava.
Fried cassava (mhogo) step by step
- Peel the skin and wash the cassava thoroughly to get rid of the sand.
- Cut into pieces. Add in oil to a pan and let it heat..
- Once hot, fry the cassava, five minutes on each side and remove..
- Cut the pieces into half, in the middle add the masala and squeeze some lemon. Enjoy.
A wide variety of fried cassava options are available to you, such as local service location, cultivation type, and applicable. Cassava is a root vegetable that people eat worldwide. Raw cassava can be toxic when people ingest it. Learn about the benefits, toxicity, and uses of cassava here, as well as how to prepare it safely. Growing up in Indonesia, we eat this regularly as snack.