Cassava chips are one of the fastest-selling breakfast snacks in Uganda. Today we learn how to make soft fried cassava chips muwogo either for home or business. muwoga is the
Cassava chips are common and a delicacy in East African Countries. In the morning you will observe several snack shops on the street frying cassava. Cassava is preferred for breakfast because it makes you full very fast and you don’t get hungry for a while.
Fried cassava chips are soft, sweet and tasty and will often leave you wanting more. They a definitely the best option for a low-cost breakfast. The side effect of enjoying cassava is that you might want to sleep right away after consumption. Hence try to limit how much you eat as you go about your daily duties.
What is cassava?
Cassava is a root vegetable common in tropical areas. It is a tuber crop similar in shape to sweet potatoes. People can also eat the leaves of the cassava plant. though it is commonly consumed for its root. Cassava is a staple food for most of the tribes in Uganda. It is mostly crushed to make cassava flour which is then used to make the main dish kalo/ atapa. Cassava flour is also used for baking and making pancakes.
Fresh Cassava pictures
Ingredients for making Soft fried Cassava Chips Muwogo
- 4 fresh cassava roots
- 2-3 cups of vegetable oil
- Chilli powder
Step-by-step process of making soft fried cassava chips muwogo
Cut both tips of the cassava off, then peel the cassava. Repeat this for the rest of the cassava that you have.
Reduce the Length of each piece of Cassava by cutting it in the middle.
Put 1- 2 centimetres of water in a cooking pot and add about a tsp of salt. Stir to mix the salt evenly.
Bring the cassava to a boil and let it cook for 10 minutes or until it becomes tender.
Remove the cassava from the water and let it cool
Cut the cooked cassava lengthwise into 4 pieces making sure to remove the hard string in the core.
Heat up the oil on medium-high heat. Add 5-8 pieces of cassava to oil or more based on the size of your cooking pot.
fry the cassava as you turn it around to prevent sticking. Watch as the cassava turns light brown to a golden brown.
Using a slotted spoon remove the cassava and place it on a paper towel. Repeat this for the rest of the cassava.
Sprinkle the cassava with a little salt, squeeze on the lemon, and then sprinkle chilli powder. Your cassava is ready for serving.