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Mogo (cassava or also known as Tapioca)toast
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A picture of Mogo (cassava or also known as Tapioca)toast.

Mogo (cassava or also known as Tapioca)toast

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Mogo (cassava or also known as Tapioca)toast

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  • 6large slices bread
  • 2 tablespoonbutter
  • 1 teaspoonchilli flakes
  • 1 packetmogo frozen or fresh
  • 1/2 cupwhite sesame seeds
  • 1 tablespoonginger and chilli paste
  • 1/2 cupfinely chopped red and green Capsicum
  • 1/3 cupspring onions finely chopped
  • 1/2 cupfinely chopped coriander
  • 1 tablespoonsoy sauce
  • to tasteSalt
  • 1/2lemon juice
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Steps

  1. 1

    Pressure cook mogo in salted water until tender. Mash it while its hot. Texture should be pureed but leaving small lumps.
    Mash it with either a fork or masher.
    Add green chilli and ginger paste, spring onions, lemon juice, soy sauce, chilli flakes and coriander.

    A picture of step 1 of Mogo (cassava or also known as Tapioca)toast.
    A picture of step 1 of Mogo (cassava or also known as Tapioca)toast.
    A picture of step 1 of Mogo (cassava or also known as Tapioca)toast.
  2. 2

    Spread butter on one side of the bread slices. Turn over and spread the mogo mixture on the bread slice covering all over.

    A picture of step 2 of Mogo (cassava or also known as Tapioca)toast.
    A picture of step 2 of Mogo (cassava or also known as Tapioca)toast.
  3. 3

    In a plate spread the sesame seeds and place the mogo side face down into the sesame seeds covering the whole slice or sprinkle whichever method you prefer.
    Repeat for rest of the bread slices. 
Preheat oven to 200 degree C. Cook the bread slices for 10 to 12 minutes or until crispy.

    A picture of step 3 of Mogo (cassava or also known as Tapioca)toast.
  4. 4

    Cut the bread slices in triangles and serve with sauce or can be eaten as it is. Enjoy. 


    A picture of step 4 of Mogo (cassava or also known as Tapioca)toast.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on April 12, 2019 12:08
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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