A few weeks ago a reader left a comment on my post about “mandioca frita.” He told me about “mogo,” a common dish in Indian restaurants in the UK, that also starts from cooked manioc root, but instead of frying, the root is seasoned with a mixture of spices and roasted. I was intrigued, and put google to work, searching for an authentic recipe. Very quickly I realized there is no consensus about it. The only common denominator in mogo recipes is that you start with cooked roots, prepared as I described in this post. After that, some recipes call for roasting, some for frying then roasting, others for gently cooking on the stove. Some recipes use tomatoes, some only peppers, others add coconut milk. Spices also vary a lot. With all that complexity facing me, I shutdown my computer and improvised. So, here is my version of mogo, a delicious, hearty dish that will be showing up at our table on a regular basis. Well, as regularly as I can find manioc root at the store… 😉
(from the Bewitching Kitchen)
10-12 pieces of cooked manioc root
1 Tbs olive oil
1 shallot, finely diced
1 garlic clove, minced
1/4 tsp red pepper flakes (or more)
1/2 tsp curry powder
salt and black pepper
1 can diced tomatoes with their juices (14.5 oz, about 1 + 3/4 cups)
1/2 cup coconut milk
chopped cilantro leaves
Cook the manioc root until tender. Cut in serving pieces and reserve (cooked manioc can sit in the fridge for a few days, or be frozen for months).
Heat the oil in a saute pan, add the shallots, cook until soft and starting to develop some color. Add the minced garlic and the red pepper flakes, cooking for a minute or two. Season with salt and pepper, add the tomato with the juices, cook on gentle heat for 5 minutes, stirring a few times. Add the coconut milk, curry powder, cook for a couple of minutes, add the cilantro leaves, taste the seasoning and adjust to your taste. You can add some hot pepper sauce if you like it really hot.
Spread the cooked manioc on a baking dish, pour the tomato-coconut sauce on top, cover with aluminum foil and bake at 375 F for 45 minutes. Remove the foil, and serve or, if you prefer less sauce and some browning on the cassava root, increase the heat to 400 F to finish roasting.
to print the recipe, click here
Comments: I will be forever in debt with Jack for the heads up about this recipe. We enjoyed it with roast chicken, but next day it was a meal in itself re-heated in the microwave and served over Israeli couscous. Wonderful! Change this basic recipe around by adding roasted bell peppers to the sauce, increasing the heat level with a hot sauce, maybe some smoked hot paprika.
I hope my Brazilian readers will give mogo a try, as they have access to excellent quality manioc root in farmers markets and grocery stores everywhere. Manioc root is not a very popular item in the US, but hopefully that will soon change! 😉
ONE YEAR AGO: Slow-roasted chicken thighs