Meatless Monday Masala Mogo (Tui waro masala mogo) or commonly known as Muhogo Wa Nazi for lunch.  

Cassava is also known as muhogo, mogo, tapioca or yucca.

This East African coastal staple goes meat free, it’s a little spicy, bit tangy and creamy, perfect for a quick Autumn lunch. 

I just dumped everything into the Instant Pot, set the timer and let it cook, just before serving; I added fresh cilantro and lemon juice.

Ingredients:

• 1 lb. cassava, peeled and cut into slices ( I use frozen)
• ½ cup finely diced onion (1 medium red or yellow)
• ½ cup finely diced tomato (or 1 small tomato)
• 1 tin coconut milk
• ½ cup or 1-cup water (depending on your coconut milk)
• 1.5 teaspoon garlic paste
• 1.5 teaspoon ginger paste
• 1 green chili paste
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander-cumin powder/dhana jeera
• 1 teaspoon of salt (or to taste)
• 1 tablespoon lemon juice
• ½ cup cilantro finely cut

Directions:

1. Defrost the frozen cassava/mogo and cut in half to remove the woody stringy center.
2. Quarter or slice lengthwise, and give it a final rinse.
3. Add all the ingredients (except for the lemon juice and cilantro) into the Instant Pot.
4. Close the lid and make sure the steam release is in the SEALING position.
5. Set the pot to MANUAL for 20 minutes.
6. Mash the mogo up with a potato masher or a wooden spoon
7. Stir in the lemon juice and cilantro.
   

Alternatively – Boil the mogo on the stovetop, for 30 minute or until the mogo is fork tender and breaks easily, you may have to add water as it cooks and stir frequently to prevent burning.

You may need more or less of the coconut milk and water, depending on the brand of coconut milk you are using.