Crispy green mogo (Cassava)

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 1 hour
GF, DF, Vegan


  • 500kg of cassava (I used the frozen one defrosted at room temp for 2 hours)  cut into rough wedge shapes
  • 2 Large handfuls of fresh chopped coriander
  • 4-6 cloves garlic
  • 1-2 green chillies (omit if too spicy!)
  • Juice of 1 lime
  • 4 tablespoons olive oil
  • Salt to taste


  • First chop the cassava into chip sized chunks and boil it until soft and fully cooked – about 30 minutes in boiling water and place in a oven proof dish
  • Next Blend the rest of the ingredients together to make the marinade.
  • Pour 2/3 if this mix over cooked cassava and toss to stir
  • Bake in oven at 200’ for about 30 mins until crispy
  • Drizzle over the remaining marinade to serve

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