I am one girl who loves loves loves loooooooves Muhogo (cassava). Growing up, I never enjoyed it. In my mind, muhogo was for old people. And I have now grown up and become that “old person” who 7 year old me would be shook to learn adores muhogo. Muhogo is versatile. It has an inherent soft, earthy taste to it which on its own is so delicious. However, it is also versatile enough to take up favors of other ingredients so well making it a joy to cook with! I often re-make these muhogo fries we made in 2016. They are tasty as a snack and also as part of a full meal. I also love muhogo wa nazi literally any time of the day, and paired with any meat of choice, it becomes super filling too.
In an age where we are moving more into consuming foods that are sustainable, muhogo (cassava) is definitely top on the list of one of the foods the world is warming up to. Maragolis and most people from western Kenya eat muhogo all the time, and in different ways. We love it whole in different forms. We also mix in the flour for unga ya ugali and ya uji. I got my hands on the flour and decided to make something sweet and gorgeous. Let us get into my perfect lemon and blueberry muhogo pancakes.