- 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