Preparation info
    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

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  • Oil to fry – about 2 in. in a frying pan
  • Water to cover the cassava
  • A little lemon juice
  • Salt an


  • Bring water, salt and lemon to the boil.
  • Cook the large chunks of mogo – peeled or plopped out of a packet – until they look a bit like parboiled potatoes.
  • Drain and leave for an hour to dry off.
  • Slice into long, fat chips, taking out any stringy bits.
  • Fry in oil that should be hot enough to cook steadily, not blazing hot. You