East African Pili Pili Mogo

East African Pili Pili Mogo

As a true East African, I have a special place in my heart for Mogo (Cassava). It is so versatile. It tastes amazing barbequed or in Indian dishes with spices or in salads.

My favourite way to eat it though (aside from in Lighthouse, Mombasa) is with a fiery hot sauce which I call Poussin sauce.

Mogo takes me down memory lane to my days growing up in Mombasa, Kenya and my dad would take us every Sunday to Lighthouse to eat it roadside. 

I am lucky that my husband’s family live in Mombasa and right opposite Lighthouse too so I can still get my fix everytime I visit.

I was recently sent Pili Pili sauces and a fruity sauce by a fellow lovely East African called Maggie, who now lives in Scotland. Originally from Tanzania, she has created a range of hot sauces with differing levels of heat as well as a tomato based sauce.

I met her husband at the Foodies Festival earlier this year and recently she got in touch and sent me a few jars to review and cook with. They are called MaRobert’s -The true taste of Tanzania. Tanzania is Kenya’s neighbour.

For my recipe today I used her Hot Pili Pili sauce and her Fruity sauce in conjunction with my recipe for poussin sauce and have called it East African Pili Pili Mogo.


Poussin Sauce recipe


  • 5 tablespoons margarine 
  • 2 tablespoons cayenne pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 crushed garlic cloves 
  • Juice of half a lemon
  • 2 teaspoons Hot Pili Pili sauce from MaRobert’s.
  • 2 teaspoons fruity sauce from MaRobert’s.
  • 1 tablespoon honey


  1. Heat up the margarine in a saucepan on medium heat and keep stirring so it doesn’t burn.
  2. Lower the heat and add the rest of the ingredients except the lemon. 


   3. Mix this up and keep stirring for 3-4 minutes and take off heat. You can add the lemon now. 

4. Keep the sauce aside while we now make the next dish.

East African Pili Pili Mogo


  • 1kg boiled mogo, chopped in chunks
  • 1 small onion, choppee
  • 3 garlic cloves, chopped
  • Poussin sauce 
  • 2 tablespoons oil for frying mogo and a separate 2 tablespoons for the dish itself.
  • 1 chopped spring onion for garnishing


  1. In a pan, lightly fry the mogo for around 10 minutes.
  2. In a Kadai, heat the oil and add the onions and garlic.
  3. Once the onions are softer (after 5 minutes) add the mogo and cook for 2 minutes.
  4. Now add the poussin sauce and cook for a further 4 minutes on medium heat and then garnish with the spring onions.
  5. Best eaten hot so devour it immediately! 

If you would like more information on MaRobert’s please visit





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