Mogo Chips

INGREDIENTS

Chips:
1kg frozen Mogo (cassava) chips
Oil to deep fry
1 cup gazebo sauce
Sliced spring onions to garnish

Gazebo Sauce:
2 lt Supreme Ketchup
2 cups oil
1 cup Supreme Paprika Powder
½ cup white vinegar
2 tbsp Supreme Garlic Powder
1 tbsp Supreme Coarse Black Pepper
¼ cup Supreme Onion Powder
Salt to taste
1 tbsp Supreme Garlic Paste
1-2 tbsp Supreme Chilli Powder
⅓ cup sugar

METHOD

To make the gazebo sauce add all the ingredients for the sauce in a large deep pot. Mix well and bring to a boil over medium heat, then reduce heat to low, cover and simmer for 1 hour. Remember to give the sauce a good stir every 5 minutes. Check seasoning then remove from heat. Cool at room temperature then store in the fridge. Heat a large pot of water over medium-high heat. Once the water comes to a boil add frozen mogo chips and boil for 15 minutes until tender. Drain and set aside to cool. Heat enough oil to deep fry over medium-high heat. Fry mogo chips in batches until golden. Drain on kitchen paper and set aside. In a pan, heat the gazebo sauce over medium-high heat. Add fried Mogo chips and toss until evenly coated. Dish out and garnish with spring onions. Serve immediately.

Note: remaining gazebo sauce can be stored in the fridge and can be kept for up to 3 months. Just be sure the sauce has a generous layer of oil on top. More recipes using gazebo sauce coming soon.