Bang Bang Mogo
Try this spicy and sweet bang bang mogo. Pieces of crispy cassava tossed in an incredibly flavourful and herby sauce. Perfect for sharing.
Ingredients
- 500 g frozen mogo cassava, or equal weight of fresh
- 2 tbsp oil for air frying or oil for deep frying
Sauce:
- 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
Instructions
- 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