Tui Waro Mogo (yuca Root/ Cassava)


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Tui waro mogo (yuca root/ cassava) is a delicious vegetable recipe with yuca rots or cassava. Popular in African countries, the cassava roots are cut, boiled and then cooked in a delectable coconut milk based curry.

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Tui Waro Mogo (yuca Root/ Cassava) recipe - How to make Tui Waro Mogo (yuca Root/ Cassava)

Preparation Time:    Cooking Time:    Total Time:     4
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2 tapiocas (kachalu)
quarter of each green, red, yellow capsicum, chopped in square pieces
chopped ginger (adrak), green chillies together in a chopper - make sure the chilis are hot or mild according to your taste
salt to taste
coconut milk (1 big coconut or 3/4 packet Maggie Coconut Cream Powder)
3 tbsp crushed peanuts

  1. Peel and cut the yuca root into 3" pieces. remove the thread from the center.
  2. Boil them in a pressure cooker(wait for 3 whistles) or boil them in boiling salted water till soft. once done, drain and keep aside covered (or else they will dry out).
  3. Make tui (milk) from one big coconut. for that, grate the coconut. warm some water to lukewarm temperature and pour it over the grated coconut. blend 1/2 quantites in a blender and strain it through a strainer. if using maggie's coconut powder for cream, warm 5 cups of water and mix it with the powder. do not keep it too thick or thin.
  4. Take a deep pan. warm on the fire and add the coconut milk. mix in the yuca roots, capsicum, salt and the chopped ginger-chilis.
  5. Reduce the heat to less than medium and keep stirring regularly till it comes to a boil. if not stirred than the cocnut milk will separate. once boiling, reduce flame and addthe ground peanuts.
  6. Serve hot with farali chevdo or fried peanuts.

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This recipe was contributed by bhairu on 27 Oct 2001

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