Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, tandoori mogo (cassava or yuca). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shangaii Mogo or Cassava in Gujrati. Wagarela or Spicy Mogo/Yuca/Cassava with coconut milk 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.
Tandoori mogo (cassava or Yuca) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Tandoori mogo (cassava or Yuca) is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have tandoori mogo (cassava or yuca) using 13 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Tandoori mogo (cassava or Yuca):
- Take 1 kg packet frozen mogo chips
- Take 1 cup fresh coriander
- Make ready 1 teaspoon ginger paste
- Make ready 1 teaspoon garlic paste
- Get 1 teaspoon green chilli paste
- Make ready 1 tablespoon tandoori powder
- Get 1/2 cup tomato ketchup
- Get 1/4 cup sweet and sour sauce
- Get 1 teaspoon garam masala
- Take 1 teaspoon chilli paste
- Make ready 1/4 teaspoon turmeric powder
- Prepare 1 tablespoon cumin and coriander powder
- Make ready 2 tablespoon olive oil plus more to drizzle
Tui waro mogo (yuca root/ cassava) is a delicious vegetable recipe with yuca rots or cassava. The cassava, cassada, yuca, manioc, mogo or mandioca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major. See more ideas about Cassava, Recipes, Yuca. A delicious sweet and spicy cassava or mogo!
Instructions to make Tandoori mogo (cassava or Yuca):
- Boil mogo in a pressure cooker. (5 whistles) - In a large bowl add all the ingredients and mix well. Add in the boiled mogo and mix well. Transfer in baking dish and drizzle some oil. Bake in the oven at 160 degrees for 1 hour. Enjoy.
A perfect accompaniment to any meal! Frozen Cassava / Yuca / Manioc / Mogo Also Know : Yucca Root, Manioc, Cassava, Mogo, Tapioca Plant, Sago, Boba. Young tender cassava (yuca) leaves are a good source of dietary proteins and vitamin K. All pictures shown are for illustration purpose only. Actual product may vary due to product Manihot esculenta, commonly called cassava, manioc, yuca, macaxeira, mandioca, aipim and Brazilian arrowroot, is a woody shrub native to South America.
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