Name: Mari Mogo (Black Pepper-Spiced Cassava)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 2 tsp salt; 5–6 curry leaves; 4 whole green chillies, roughly sliced; juice of half a lemon; 3 tbsp chopped fresh coriander; 4 tbsp sunflower or rapeseed oil; 500 g frozen cooked cassava (mogo) chips or 2-inch chunks; 2 tsp coarsely ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Biting Biting

By Urvashi Roe

Published 2022

About

My friend Pradeep is an exceptional cook. He was born in Kenya and we share a love of East African ingredients; cassava is one of our favourites. You can buy it fresh in most Asian or Greek supermarkets but I buy the pre-cooked frozen version and use it right from the freezer.

As teenagers we were both part of the Youth Committee of The Shri Vishwakarma Association, a community of families from Gujarat and East Africa descended from the Suthar caste who were carpenters by trade. We