Off the Menu: Safari Grill’s Masala Mogo


We’ve received many emails asking if we can get the recipe for Safari Grill’s Masala Mogo. You’ve told us that they are “like the best fries EVER!” and “sooo tasty and delicious when they’re fresh and hot.”

We agree, they’re our favourites too, so many thanks to Safari Grill for sharing the recipe!

Mogo is a root vegetable that we also know as cassava or yuca. It’s starchy and fibrous, and therefore is usually boiled first before being fried. It can be difficult to peel, but is easily available prepared and peeled.



Safari Grill’s Masala Mogo

Serves 4


1 454 g bag prepared cassava

1½ tsp salt

1 Tbs (15 mL) lemon juice

Oil for frying

¼ cup (60 mL) crushed tomatoes

½ tsp ground coriander

½ tsp ground cumin

1 Tbs (15 mL) neutral oil


  1. Cut cassava into even slices 6-10 cms long and around 1 cm thick
  2. Place in a large saucepan and add 1 tsp salt and the lemon juice. Cover with water and bring to a boil.
  3. Cook cassava for around 30 minutes until tender, and then drain off the water.
  4. Heat oil in a pan or in a deep fat or dry fryer if you have one, and fry the drained cassava until crispy.
  5. To make the sauce, mix together crushed tomatoes, coriander, cumin, and ½ tsp salt. Add 1 Tbs oil and stir until smooth.
  6. Heat until warm and add the fried cassava. Lightly coat the cassava with the fragrant tomato sauce and serve immediately.

If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know and we’ll do our very best to track down the recipe for you!


The post Off the Menu: Safari Grill’s Masala Mogo appeared first on Culinaire Magazine.

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