Cassava 3 ways

I grew up in a London household where both my parents originated from Kenya, so there was never any shortage of Cassava/ Yucca (we also called it Mogo) at BBQs or even just for a regular curry night!

Cassava is a root vegetable and tastes great on the BBQ grill. Since moving to NY, I don’t get it as much (nor is there Pa to grill it on a BBQ for me). After watching #thefinaltable on Netflix (chef also liked my Cassava cooking on Instagram!!!) I felt inspired to share my (easy to make) Cassava 3 ways recipe!

Boiled, baked and Masala Cassava:


  • Cassava/ Yucca vegetable
  • I cup milk
  • One red onion
  • One green paper (optional)
  • Cilantro (coriander)
  • Indian garam masala
  • Indian paneer seasoning/ sauce (powder form)
  • Chili sauce of your choice
  • Lemon
  • Chili powder
  • Salt & Pepper





  1. Turn the oven on and set at 350c
  2. Peal the Cassava
  3. Once peeled, cut cassava into small rectangular pieces and place into a pot of water
  4. Leave to boil for around 30 minutes  (for either of my 3 recipes, you will need to boil all of the cassava first. Place a pan with water to boil and add cassava pieces in for 20 mins or so. You want the cassava to go soft and look a little translucent.)
  5. While the cassava is boiling, you can make your masala mix. Do this by mixing your milk, Indian garam masala, Indian paneer seasoning, chili sauce of your choice, salt, pepper and chili powder into a bowl until you have a thick curry paste.
  6. You can also use this time to cut your onion and peppers into thin slices.
  7. Once your cassava is cooked, you can take some of the plain boiled cassava and leave this on the side.
  8. Place half onto a baking tray laid out on top of foil and set to bake in the oven for around 20 minutes or so. You can broil/grill the cassava for the last couple of minutes to give it that burnt/charcoal taste.
  9. Take the remaining cassava and mix it into your masala mix along with your onions and peppers. Let it sit for 10 minutes if you can so the cassava and vegetables can soak in the masala mix. You can add more milk at this point, if you think it is a little too dry.
  10. Next, lightly spray oil onto your griddle cooking pan and place your onions and cilantro onto the pan to cook. Stir occasionally, and once a little brown add your cassava mix. Let all the ingredients sizzle for a 10-12 minutes.
  11. Once your cassava and vegetables are nearly cooked, place your griddle in the oven and broil/grill for last couple of minutes to get crispy taste!
  12. Serve cassava with salt and chili powder and slices lemon.
  13. Enjoy your cassava 3 ways, boiled, baked and masala!





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Hi there, my name is Deepa Makwana and if you hadn’t guessed already, I LOVE all things food, travel and lifestyle. Since moving from London to New York, I have been wanting to write about my recipes and travel however I was a little afraid to share! But as my mother always says ‘if you don’t try, you will never know’. So I have finally decided to create my own little outlet on anything and everything involving things like where to eat, travels, home recipes, my fav home products or even the best shows I am watching! If I can help in any way – I have achieved my goal! Come on in and have a peak! DeepsMak x

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