Mohogo / Mogo(cassava) with Lamb in Creamy Coconut Sauce

This another East African dish.



Ingredients
2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chillies; minced
1/4 tspn tumeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.

1. Marinate the meat with garlic, ginger and salt for at least 2 hours.

2 Peel the cassava, cut into large chunks and boil and drain. Cut into cubes.

3. Boil the meat, drain, add coconut cream to the meat stock, add the tumeric, chillies, coriander leaves and cassava; cook on medium heat for 10 minutes, mash cassava roughly, add the meat and mix well, cook for another 5 minutes. Add the lime juice. Garnish with coriander leaves.

Serve with chevro This is a healthy version posted by Trupti

Murri waro batata jo shaak / Peppery Potatoes

Yesterdays supper.

4 medium potatoes; chopped into 3/4 inch cubes
1 tablespn oil
1 teaspoon mustard seeds
1/2 tspn cumin seeds
3 large tomatoes
1 1/2 tspn roughly ground black pepper

Method
1. Heat the oil in a pan, add mustard and cumin seeds, let them splutter, add the potatoes, fry for about 5 minutes, so the the potatoes are coated with the oil/mustard seed mixture.
2. Add the tomatoes, mix and cover. Cook for about 15-20 minutes until the potatoes are nearly done.


3. Add the black pepper, mix and cook for a further 5-10 minutes.

I served it with a stuffed chilli and a tomato and rocket salad.

Bharela Marcha (stuffed chillies)

This is what I had for lunch yesterday.

Ingredients
6 large green chillies
1 cup gram (chickpea) flour
1 small onion; choped fine
1 large tomato; blanched, peeled and mashed
2 cloves garlic; minced
1/2 tspn salt
1/2 tspn tumeric powder
1 teaspn cumin/coriander powder
1 tspn mustard seeds
1 tspn cumin seeds

1. Add onions, garlic, tumeric and cumin/coriander powders to the gram flour, mix and then add the tomatoes and enough water to make a fairly thick batter.
2. Make a slit in each chilli, you can remove the seeds, but I left them in for flavour, and stuff with the batter.

3. Heat some oil in a large frying pan, add the mustard and cumin seeds, after they have popped, gently place all the chillies in the pan and cover. (reduce the heat)
4. After about 5 minutes, turn them over, and cover the pan again. Cook for about 20 minutes altogether. This is normally served as a side dish.

Green Chana Paneer (Green Chickpeas with Paneer)

When I went to Wembley, I found some frozen green chickpeas, so of course I bought them. I also bought some paneer, so here is the combination of the two.


Ingredients
1 16oz pk of frozen green chickpeas
8 oz paneer, cut into 1/2 inch cubes
4 large tomatoes; blanched, peeled and crushed
1 tblspn oil
1 large / or two small onions, chopped fine
2 cloves garlic; minced
1 inch piece of ginger, grated
2 chillies; minced
1 tspn whole cumin
1 tbspoon cumin/coriander mix
1/2 tspn tumeric
1 cup water
1/2 tsp garam masala


Method
1. Heat the oil in a pan, add the cumin seeds, let them splutter for a minute or so, add the onions and fry until transparant. Add the garlic, ginger and chilli fry for a minute, add the tomatoes, stir and let it cook for about 5 minutes, add the cumin/coriander and tumeric powder, cooks for a few minutes.
2. Spray a little oil in a hot frying pan, fry the paneer cubes in it, until they are golden brown all over.
3. Add the chickpeas and paneer to the tomatoes, stir, add 1 cup of water and let it cook for 20 minutes.

4. Add the garam masala and serve hot with chapatis.

Pani Puri

Ingredients
1 block dried tamarind
2 green chillis
1 tspn red chillies
3 medium sized potatoes
6 spring onions
3 sprigs coriander
1 400 gram tin of chickpeas
1 packet of gol gappa puris (available in Indian/Asian stores)

Method:
1. Chop the tamarind block into small pieces, place it in water, boil for 15 minutes, strain the water and save it.
2. Add chopped chillies, 2 finely chopped spring onions and the red chilli powder. set aside


3. boil the potatoes in their skins, peel the skin while still hot, and chop roughly into 1/2 inch cubes, add the chickpeas, chopped coriander, 4 spring onions and mix.
Serve with the tamarind chutney and puris. Make a hole in the puri, put a tspn of potato mix and a tspn of tamerind chutney, pop it in your mouth. Enjoy the explosion of flavours.

Mogo / Mohogo (Cassava)

Mogo is another East African food that we relish. It can be eaten just boiled; like the sort we used to get in the canteen at Aga Khan Primary School, Kampala, with just some salt and red chillies, yum. It cost 10 cents, for 50 cents you could get it fried with tamarind chutney.

We (the girls) also used to sneak out to Deejays on Sunday afternoons, via the kitchen at the back, we were not supposed to eat at Deejays. But every Sunday, we would go for 'a walk' armed with 50 cents from Chacha, straight to Dejays!. When we got home Malek and Chachi used to wonder why we were not as hungary as we normally were! Ahhhhhhh those were the days.


This is a masala version - vagaralo mogo
Ingredients
1 large tuber of cassava (or frozen cassava)
1 400gm can of tomatoes; crushed
1 large onion; chopped finely
1 teaspoon cumin seeds
1 teaspoon mustard seed
2/3 cloves of garlic; minced
2/3 green chillies; minced
1 inch ginger; grated
1 tablespn cumin/coriander mix
1 tspn tumeric powder


Method
1. cut the cassava into 3 pieces, peel by slitting the skin on one side, the skin will peel of quite easily
2. cut in large chips and boil, when tender, cut into 1 inch cubes.
3. Heat some oil in a pan, add the cumin, mustard seeds and onions.

4. Fry the onions until golden brown, add the garlic and ginger, fry for one minute, add the tomatoes, green chillies, tumeric and the cumin/coriander; fry for a few minutes. Add the cassava pieces, and 1 cup of water, leave to cook for about 20 minutes, until it is soft and gooey. Garnish with Coriander

Fish (cod) Gyoza

I love gyoza especially at Ginnan Restaurant in Rosebury Avenue, Wagamamas gyoza are also good. Anyway I decided to try my own, I consulted various recipes on the web, here is what I came up with.


Ingredients
2 packets of 20 dumpling pastry
10 oz skinless cod fillet; chopped fine
4 spring onions; chopped fine
1/2 cup finely chopped cabbage
1/2 cup finely chopped coriander
2/3 green chillies; finely chopped
1 inch ginger; grated
1 clove garlic; mince
1 tbspn light soya sauce
1 tbspn sesame oil
1 egg
This turned out to be a bit wet, I drained it, in retrospect, I should have added some bread crumbs or some flour.
dipping sauce
1/2 cup light soya sauce
1/2 cup rice vinegar
1 tblspn sesame oil
1 tspn chili flakes
2 garlic cloves fine chopped

Method
1. Mix together the fish, chopped onions, cabbage and coriander. Add the chillies, garlic, ginger, soy sauce, sesame oil and egg, mix thoroughly

2. Place a tspn of this mixture on the dumpling pastry, brush the edges of the pastry with water, fold in half, press together, making some pleats in the front of the gyoza. I was able to make about 40.

3. Place the gyoza in a hot, previously sprayed frying pan, cover and cook for about 1 minute, turn and cook for a further minute. Repeat until all the gyoza are fried.
4. Put one layer of gyoza back in the hot pan, add a little water so that it is half way up the gyoza. Cover and cook until the water has evaporated. Repeat until all the gyoza are done.



Serve with the dipping sauce: mix everything, microwave for about 30 secs so that the sauce is warm