How to make two kinds of mogo (cassava/yuca)

Learn how to prepare mogo two different ways. Mogo is also known as cassava or yuca. This recipe is vegan!

Ingredients:

Version 1 - Deep-Fried
Ingredients:
Frozen mogo, chopped into strips
Any kind of cooking oil
Lime, salt, chilli pepper for garnish

Version 2 - Shak/Curry Style
Ingredients:
Frozen mogo, chopped into squares
Any kind of cooking oil
Mustard seeds
Turmeric
Chopped green chillies
Chopped coriander

Recipe:
Heat up oil in a pot, enough to deep-fry the mogo. The stove should be set to high.
Drain your boiled mogo, and let it cool down. Pull any strings you find in the mogo out. Then, chop the mogo into thin strips.
Gently add 7-8 pieces of mogo to the oil at a time. When the bottom of the mogo is ready, it will float to the top and then you can flip.
It takes about 5-7 minutes to fry the mogo. Remove with a slotted spoon and place on a plate covered with paper towel. Sprinkle with salt and chilli pepper.
For version 2, chop boiled mogo into squares and sprinkle turmeric and coriander on top.
Let oil heat up in a pot. Once the oil is hot, add mustard seeds. When the seeds start to pop - be careful - add green chillies. Let them cook for about 30 seconds, and then add mogo. Mix well, and turn the heat down a bit. Let the mogo cook for about two-three minutes.",
Serve as a snack or as a side.