Prep time: 10 min. Cooking time: 50 min. Serves: 4-5 Ingredients: 500 grams Mogo Chips (Cassava) Oil to Deep-fry ½ Green Bell Pepper Coarsely Chopped ½ Red Bell Pepper Coarsely Chopped 1 Red Onion Coarsely Chopped 2 Spring Onion Finely Chopped 1½ tbsp Ginger Garlic Coarse Grind ½ cup Fresh Tomato Puree 2 tbsp Extra Virgin Olive Oil 4 tbsp Tomato Ketchup Sauce 4 tbsp Extra Hot Chilli Sauce 5 tbsp Light Soy Sauce (Low Sodium) 1 tbsp Cornstarch Method:
Cook the mogo chips, in boiling water with 1½ tsp salt, until soft. Drain and let it cool for 5 minutes. Meanwhile, heat the oil for deep frying or pre-heat your air fryer.
Cut the mogo into bite-size pieces, deep fry the mogo until light golden brown, drain on a kitchen paper towel. Alternatively, air fry for 15 minutes at 200°C.
In a bowl, mix the ketchup, chilli sauce, soy sauce, cornstarch and 4 tbsp water; keep aside.
Heat your wok to high heat, add olive oil and stir fry the bell peppers and onions. Sprinkle a pinch of salt and sauté until they start to go brown.
Next, add the tomato puree and cook for 2 minutes before adding the ginger-garlic paste, sauté for 30 seconds.
Finally, add the mogo and pour the sauce mix in; mix well and cook for a further 1-2 minutes.
Garnish with spring onions and coriander. Serve hot as an appetiser!
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