Cassava | Yuca | Mogo in Heavy Coconut Cream
Cassava | Yuca | Mogo in Heavy Coconut Cream | Muhogo wa Nazi
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Cassava in coconut cream is a very Kenyan, coastal dish popularly known as Muhogo wa Nazi. I also add bits of spices and herbs to enrich the flavours, as well as ukwaju (tamarind) and honey for that sweet sour taste. 

Course: Main Course
Cuisine: Kenyan
Serves: 4 people
Author: Kalyonge Agnes
Ingredients
  • 3 Cups Cassava - diced into about 1.5" cubes
  • 2 Tbs Coconut oil
  • 1 finely sliced large onion
  • Salt to taste
  • 1 Tbs Finely minced ginger and garlic
  • 1 Hoho / bell pepper / capsicum - diced into medium sized cubes
  • 1 Medium sized tomato - diced into medium sized cubes
  • 1 Green chili - sliced lengthwise
  • 1 Tbs Stalks of dhania / coriander / cilantro - Finely minced
  • 1 Tbs Curry powder
  • 2 Beef cubes
  • Freshly cracked black pepper
  • 3 Spring onions
  • ½ Cup heavy coconut cream
  • 2 Tbs Ukwaju / tamarind sauce
  • 1 Tbs Royco - optional
Directions
Preparation of the Cassava:
  1. Peel the cassava, making sure to clean it. Remove the central fibrous bits as they never soften up.

  2. Cut into small pieces then boil / steam them for about 30 minutes to soften them up.

Making of the Sauce
  1. Heat the coconut oil in a sufuria.
  2. Add the onion and a pinch of salt to help draw out moisture and make them cook faster.
  3. After a few minutes, add in a tablespoon of a mixture of ginger and garlic.
  4. Cook this for a about a minute before adding your hoho/ bell pepper/ capsicum, tomato, green chili, dhania / cilantro / coriander stalks.

  5. Mix well, then, add the curry powder, beef cubes and freshly cracked pepper.

  6. Cover the sufuria and let the food cook for about three minutes.
Assembly
  1. Add your steamed cassava, salt to taste and a little water if need be.
  2. Add the spring onions. Cover the sufuria and allow the food to simmer.
  3. Add your coconut cream and ukwaju (tamarind) sauce and an optional teaspoon of Royce mixed with a little water.
  4. If you taste and find that the ukwaju is a bit too much, add in a little bit of honey.

  5.  Once everything has simmered, add your dhania/ coriander/ cilantro leaves and the leafy part of the spring onions.
  6. Add more water or coconut milk if you feel it is too thick.
Serving:
  1. This meal can be served as is because it is very filling. However if you'd prefer to add some vegetable salad then go right ahead. 

  2. You could also make it non vegetarian by adding any meat of your choice while preparing the sauce.

Recipe Notes
  1. If using coconut oil ensure that you maintain your heat on medium because it tends to smoke quite a lot.
  2. The best results are achieved by using fresh cassava but frozen ones can also be used.
  3. If you cannot find cassava, then, substitute with potatoes or any other starchy root you'd prefer.