MOGO BHAJYA
SInce my last post on fal ahaari Hondwo, my friends have been asking for more recipes of falahaari foods. In my opinion, there is nothing better than the mogo bhajiyas. Again, this love for mogo (cassava root) stems from my time in Tanzania where this is readily available and heaviliy consumed.
These golden fried nuggets with aromatics such as corriander and ginger, the zingy, tanginess of the citric acid and the gentle heat of the chilli paste render these difficult to stop eating once you start.
So have a go at making these and let me know how you get on.
2 big potatoes
small piece of casava (appx 5 inch)
2 tea sp chili paste
2 tea sp salt
1 tea sp ginger paste
2 tab sp ground peanuts
1/2 tea sp citric acid
lots of finely chopped cilantro
Oil for frying
Boil the potatoes,peel and smash. Grate the casava,squeese all the water out and mix the cassava with potatoes add all the above ingredients. Give wada like shape ie: flattened discs and ,deep fry on very high heat.
jikoni 