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The ingredients needed to cook Tandoori mogo (cassava or Yuca):
- Take 1 kg packet frozen mogo chips
- Take 1 cup fresh coriander
- Get 1 teaspoon ginger paste
- Prepare 1 teaspoon garlic paste
- Use 1 teaspoon green chilli paste
- Prepare 1 tablespoon tandoori powder
- Use 1/2 cup tomato ketchup
- Use 1/4 cup sweet and sour sauce
- You need 1 teaspoon garam masala
- Use 1 teaspoon chilli paste
- Get 1/4 teaspoon turmeric powder
- Take 1 tablespoon cumin and coriander powder
- Take 2 tablespoon olive oil plus more to drizzle
Steps to make Tandoori mogo (cassava or Yuca):
- Boil mogo in a pressure cooker. (5 whistles) - In a large bowl add all the ingredients and mix well. Add in the boiled mogo and mix well. Transfer in baking dish and drizzle some oil. Bake in the oven at 160 degrees for 1 hour. Enjoy.
Also known as yuca, it must be cooked before eating. Other names for cassava are yuca, manioc, mandioca, casabe, and tapioca. While sometimes mistakenly spelled yucca, the yucca is a separate. Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae. The cassava, cassada, yuca, manioc, mogo or mandioca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major.
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