Hi Mamta, I have a barbeque coming up this weekend and I am making tandoori mogo. However, when I made the product last year the mogo kept breaking when I was putting them onto the scewers.
Do you have any tips that i could use to prevent this from happening?
Thanks.
Tandoori mogo is cassava cooked in a tandoori sauce.
Glad you asked as I have seen frozen cassava chips in the supermarket but was never sure what to do with them! It is used more widely in Caribbean cooking and although widely grown in India most goes towards making tapioca.
More at:
http://www.mamtaskitchen.com/board/showthread.php?thread_id=709
Winton
I am sure any recipe for cocolasia will work for casava. This one will be best, you just have to add tandoori type of spices to boiled casava slices before roasting like you roast potatoes.