There are many spicy foods that are good to serve at parties and as a good filling starter or snack. These Chilli Garlic Cassava Chips are perfect, especially when its accompanied with your favourite dipping sauces or ketchup. Like garlic bread or fries/chips, the combination of garlic and chilli with the fried cassava makes a yummy crunchy treat.
I recently made this dish when my friend had come over for dinner, she asked me to make something different with cassava and I thought it was a good opportunity to try this recipe out. My husband had first tried this recipe at a restaurant and was very keen for me to try it so I could recreate it at home, like the chilli paneer he had first tried at an Indian pub.
It is just amazing how by adding a few simple basic ingredients the taste changes. When we used to have cassava in Malawi, it used to be simply boiled and then served with some salt, chilli powder and lemon juice, or fried and made into crisps. We also used to use the flour to make various different savoury snacks. Indians also tend to eat cassava, potato etc. whilst fasting, so there are many recipes that we used to make. As I’ve grown up I’ve had more and more varied recipes using cassava as friends and family have tried experimenting with different methods of cooking and adding different ingredients.
Cassava is also known by many names including Mogo and Yuca (not to be confused with Yucca) and one of its products include Tapioca.
Chilli Garlic Cassava Chips
I use frozen cassava just for convenience, however you can use fresh also but the cooking time will change slightly for that. You can also use the chilli sauce that I use for chilli paneer to if you want a more saucy cassava starter.
Ingredients
Preparation time: 10 mins Cooking time: 30 mins Serves : 4 to 6
500g frozen cassava
4 to 5 cloves of garlic crushed
8 to 10 green chillies crushed
salt to taste
hot water
sunflower oil for deep frying
Method
1) In hot salty water boil the cassava until tender and cooked, drain and let it cool for a few minutes. Cut into long strips or wedges. Crush the garlic and green chillies.
2) Deep fry the cassava in hot oil, over a medium heat, until crisp and beginning to brown. Drain on absorbent paper and keep aside.
3) Pre-heat the oven to 250 ‘ C, in a large baking tray place the cassava pieces. Mix the chilli and garlic with a little oil and pour over the cassava, coating all the pieces. Place the tray in the oven on high for 10 mins, reduce the heat to 180 ‘C until crispy and golden brown, taste the seasoning and serve warm.
Radiance Recipes 
Cassava chips looks yummy…you can try baking them next time for a healthier touch 🙂
Kiran ~ I was thinking he same as I was typing the recipe, sometimes we get into a habit of this is the way we do it and don’t venture out of that comfort zone to try something new.
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The cassava chips look yummy!!! Have never tried making chips out of them.
Kiran ~ They are lovely, soft and fluffy on the inside and crunchy on the outside. Try them out and let me know what you think 😉
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u got good recipes goin here….reading the vegetarian by itself is yum and around the world is ……..i made cassava almost like potato chips few years back.
Kiran ~ Thanks for dropping by my site, that is a great way to eat cassava.
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Hey nice recipe.. =) we eat it all the time, i just wanted to know a recipe for mogo but for a barbecue i dont know whether you can or not =| if not i will just make mogo marinated in rich tomatow chilli sauce.. let me know please Thanks.. =) x
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For BBQ mogo try boiling the mogo in salt and lemon water, chop into chunky cubes. Then marrinate in a curry paste something used for cooking panner tikka. (you can buy this ready made) use this paste and some yoghurt mixed and left over night before placing on bbq skewers.
Alternatively you can make your own curry paste by blending, chillies, garlic, half an onion, ginger, coriander, cumin seeds, lime juice, salt and sugar.
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