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…