Mogo or Cassava in Coconut in Gujarati

A delicious comfort food that is originally from East Africa using cassava, or yuca mixed in coconut cream.
Here is a link where you can purchase the bouillon they have beef and chicken available. You can also check your local Indian grocery or Mediterranean store.
Ing:
5 lbs of frozen mohogo, cassava or yuca
2 knorr Chicken HALAL Bouillons
4 cups shredded chicken or meat (cooked)
2 cans that are 17.5 oz coconut cream
salt to taste
cilantro chopped
Chutney Ing:
1 tbsp fresh ginger and garlic paste
1 tbsp chili garlic sauce (sambal)
1/2 to 1 tsp cayenne powder
2 tbsp lemon pepper
2 tbsp cajun seasoning
4 tbsp paprika
salt to taste
enough lemon juice to make a paste (add less to make it thick or more to make it pourable consistency)
Method:
Clean all the cassava by taking out the fibrous string in the middle. In a big pot add about 5 cups of water and the Knorr Halal Chicken Bouillons and let them come to a simmer then add the yuca in there, cover and let cook till the yuca is fork tender. While the yuca is cooking make the chutney and keep it aside. Once the yuca is fork tender mash half of the mixture and half can still have some bits of yuca still remaining. Add the shredded chicken or beef stir well, next add the coconut cream in it and do a taste test making sure you like the taste, if you want to make this spicy go ahead and add some jalapeños or sarano peppers or even habaneros that are grinded. Lastly add the chopped cilantros and still keep it on the stove on the lowest setting. This will make it more creamy!
Enjoy!