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Safari Grill’s Masala Mogo BY LINDA GARSON I PHOTO BY DONG KIM
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e’ve received many emails asking if we can get the recipe for Safari Grill’s Masala Mogo. You’ve told us that they are “like the best fries EVER!” and “sooo tasty and delicious when they’re fresh and hot.” We agree, they’re our favourites too, so many thanks to Safari Grill for sharing the recipe!
Safari Grill’s Masala Mogo Serves 4
Mogo is a root vegetable that we also know as cassava or yuca. It’s starchy and fibrous, and therefore is usually boiled first before being fried. It can be difficult to peel, but is easily available prepared and peeled, as shown on the right. 8 Culinaire | November 2020
1 454 g bag prepared cassava 1½ tsp salt 1 Tbs (15 mL) lemon juice Oil for frying ¼ cup (60 mL) crushed tomatoes ½ tsp ground coriander ½ tsp ground cumin 1 Tbs (15 mL) neutral oil 1. Cut cassava into even slices 6-10 cms long and around 1 cm thick. 2. Place in a large saucepan and add 1 tsp salt and the lemon juice. Cover with water and bring to a boil. 3. Cook cassava for around 30 minutes until tender, and then drain off the water. 4. Heat oil in a pan or in a deep fat or dry fryer if you have one, and fry the drained cassava until crispy. 5. To make the sauce, mix together
crushed tomatoes, coriander, cumin, ½ tsp salt and 1 Tbs oil. Stir until smooth. 6. Heat until warm and add the fried cassava. Lightly coat the cassava with the fragrant tomato sauce and serve immediately. If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at culinairemagazine.ca, and we’ll do our very best to track down the recipe for you!
