Try this spicy and sweet bang bang mogo. Pieces of crispy cassava tossed in an incredibly flavourful and herby sauce. Perfect for sharing.
Mogo, also known as yuca or cassava is a root vegetable commonly consumed within Africa, South America and the Caribbean. It’s also become a common ingredient for many Indians, especially those who have lived or have family within East Africa.
There’s a large population of Indians in this region and this is how cassava became introduced into the cuisine. Personally, both my parents worn born in Kenya and mogo was a huge part of their diet.
It’s a common starchy plant there and consumed in a variety of ways.
Mogo was also readily available and a great source of carbohydrates. It could be boiled, steamed, fried, grilled or even turned into a flour. The best things about cassava are honestly its texture and versatility.
When cooked right it has this fluffy centre and often a really crispy exterior. It picks up flavours and sauces beautifully, which is why it works so well in this recipe.
This bang bang mogo is all about crispy, bite-size pieces of cassava (with that fluffy centre!) tossed in a vibrant sauce. The sauce itself has a spicy kick, which is followed by an almost creaminess and richness, which ends with a subtle hint of sweetness.
It makes for the perfect appetiser or side snack and it’s a guaranteed crowd pleaser.
Where to find mogo
Mogo can be found in most Indian supermarkets and also in some larger regular supermarkets. It can be found as the entire raw vegetable or as frozen pieces which have already been prepared in chunks or wedges.
I tend to use frozen cassava 90% of the time as it’s far easier to prepare. It also avoids the extra effort needed to prepare the raw vegetable. The frozen cassava is also readily available and works brilliantly here, hence it’s something I would definitely recommend.
Preparing raw cassava
As aforementioned, you can still use raw cassava here and I’ll explain the process of preparing it.
Firstly try and select a cassava that’s quite firm with no blemishes or soft spots. The cassava skin will need to be removed as it’s quite tough. The easiest way to do this is by cutting the cassava into smaller sections and then cutting the skin off with a sharp knife.
You want to completely remove the brown skin and be left with just the white part of the vegetable.
The next part to remove is the core as it’s very woody and fibrous. Try and remove as much as you can at this stage but don’t worry if you can’t remove all of it. Once the cassava has been cooked it becomes incredibly easy to remove any remaining fibres.
To cook the cassava it can either be steamed until knife tender or boiled in salted water. If boiling the cassava, I’d advise placing it in cold water first and then bringing it up to the boil. This is the same method used to boil potatoes as it allows the vegetable to cook evenly throughout.
What is bang bang sauce?
I’m not entirely sure where this sauce originated from, but it’s divine. It’s a creamy sauce which is spicy and sweet, and also has some acidity. It works well in a variety of dishes and there’s often a few variations found between bang bang sauces.
From the name itself it doesn’t give anything away with regards to its flavour, but it’s a sauce that’s very well balanced. It has richness from the mayonnaise which compliments the spice from the sriracha or gochujang, plus the lime adds some necessary acidity to cut through this richness.
Finally to balance everything out there’s a little touch of sweetness too.
I’ve used a similar sauce in my halloumi fries recipe, but I’ve kept that one a little more simple in comparison to the one for this bang bang mogo.
What you’ll need in order to make bang bang mogo (cassava)
The full recipe can be found at the end of the blogpost
You’ll need the mogo itself (cassava), but I know cassava is not readily available in all countries and it may be tricky to find. If that’s the case then use potato instead.
The bang bang sauce itself tends to be based on 4 main ingredients, but I’ve added a few extras.
- Mayonnaise – I’ve used a vegan mayo but either will work fine. This provides the creaminess and the body to the sauce
- Sriracha/gochujang/or any chilli sauce of choice – for the heat and colour
- Lime juice – for acidity
- Sugar/syrup/honey – for sweetness, and syrup or honey will help to provide a shine to the sauce. To keep it vegan, use maple syrup or agave
- Dark soy sauce
- White pepper
- Spring onion
- Chilli oil (optional) but I highly recommend. You can find my Chilli Oil guide here if you’d like to make your own
How to make Bang Bang Mogo (photos)
Preparing the mogo:
1+2) If you’re using frozen mogo like myself, boil these in salted water until knife tender
3) Allow to cool on a drying rack until completely dry
4) The fibres running through the centre need to be removed, so check each piece. They’ll peel away very easily
5) Fibre removed
6) Cut the mogo into bite size pieces
7) Either deep fry or pan fry the mogo. You can also toss in oil and air fry . You want them to be completely crisp and golden on the outside like 8)
8) Try not to eat all of them at this stage. They’re so good, I know, but patience! You’re near the end
Preparing the bang bang sauce:
1+2) Mix the sauce ingredients together
3) Add the crispy mogo in to the sauce. Do this immediately after the mogo has been cooked and is still hot
4) Add the chilli oil, spring onions and coriander. Mix to combine
5) Top with more spring onions and serve up. Best served immediately
How to make Bang Bang Mogo (video)
What if I can’t find cassava?
I appreciate that it may not be accessible for everyone, in that case use potato instead.
Which chilli sauce do you recommend using?
Honestly you can use any chilli sauce. Use your favourite and most trustworthy one, just make sure it has a bit of a kick. Something like sriracha or gochujang will work perfectly.
Can the mogo be air-fried or baked?
Absolutely, I’ve air fried my mogo in this recipe. You can deep fry it or even pan fry it if you wish, but I advise against baking. In my experience baking mogo has always led to a tough and dry result and hence I don’t recommend that method.
Can this be made vegan?
Sure, just use a good vegan mayonnaise (which is what I did here). Don’t omit the mayonnaise though, it’s a key ingredient for the bang bang sauce. It adds a ton of richness, flavour and creaminess. It also helps to balance out the spice.
Bang Bang Mogo
- 500 g frozen mogo cassava, or equal weight of fresh
- 2 tbsp oil for air frying or oil for deep frying
- 2 tbsp mayonnaise or vegan mayonnaise
- 2 tbsp sriracha/gochujang/chilli sauce of choice
- 1 tbsp lime juice (half of a lime)
- 1 tsp dark soy sauce
- 1 tbsp syrup e.g. maple/agave or honey
- 2 cloves garlic minced
- 1/4 tsp white pepper
- 1 tsp chilli oil (optional)
- Greens from 1 spring onion minced
- Small handful of coriander minced
- If using raw mogo, follow the tips in the blogpost for preparing it
- Place the mogo in cold water and bring to a boil (make sure to lightly salt your water). Boil for 18-20 mins (for frozen) or until knife tender
- Transfer the mogo pieces to a cooling rack and allow to cool completely
- Check each piece and remove any fibrous stems by peeling them away
- Chop the mogo into bite size pieces
- Either deep fry these until golden and crisp or alternatively toss in 2tbsp of oil and air fry for 13-15mins at 190’C
- Mix the sauce ingredients together, except for the coriander and spring onions
- Toss the mogo pieces into the sauce whilst still hot, then add the coriander and spring onions
- Best served immediately
If you enjoyed the bang bang sauce, you’ll love my halloumi fries with it too! Tap the image below to take you to the recipe!