Updated: Aug 5
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:
In a saucepan, boil the water with 1½ tsp salt, once the water is boiling add the mogo chips and cook until they soften. Drain and let it cool for 5 minutes.
Meanwhile, heat the oil for deep frying. Cut the mogo into bite-size pieces and deep-fry until light golden brown, drain on kitchen paper towel and keep aside.
In a bowl, mix the ketchup, chilli sauce, soya sauce, cornstarch and 4 tbsp water, keep aside.
Heat the wok on high heat, once hot add the olive oil and stir fry the bell peppers and onions. Sprinkle a pinch of salt until the pepper starts to blister and the edges of the onions turn brown.
Now add the tomato puree and cook for another 2 minutes then add the ginger-garlic paste, sauté for 30 seconds. Finally, add the mogo and pour the sauce in and cook for 1-2 minutes.
Garnish with spring onions and coriander, serve hot as an appetizer!