Fried Cassava

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Frozen cassava or the real stuff – both can be bought in Asian shops. Buy chunks if frozen, not the pre-sliced variety. About four pieces or chunks the size of big potatoes feed six


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


  • 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 need to turn the chips over frequently until they’re crisp. They should look like a cross between chips and roast potatoes.
  • Sprinkle with salt and chilli powder.
  • Serve with Tamarind and Date Dip.