Sides
Yuca con Mojo
Ingredients
- - 900 g (2 lb) Yuca (cassava), peeled and cut into chunks
- - 8 Garlic cloves, minced
- - 90 ml (6 tbsp) Sour orange juice (or lime and orange mixed)
- - 90 ml (6 tbsp) Olive oil
- - 1.5 tsp Fine sea salt
- - 1 Bay leaf
Method
- Place the yuca chunks in a large pot with enough water to cover, add the bay leaf and 1 tsp of the salt.
- Bring to a boil and cook for 25-30 minutes until fork-tender, then drain and remove the tough fibrous core from each piece.
- Arrange the yuca on a serving platter.
- In a small saucepan, heat the olive oil over medium heat and add the garlic, cooking gently for 1-2 minutes until fragrant and just golden, taking care not to burn it.
- Remove from the heat and stir in the citrus juice and remaining salt.
- Pour the hot mojo immediately over the yuca and serve right away.
Introduction: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so
the still-sizzling garlic infuses the starchy root.
Cultural Background: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so
the still-sizzling garlic infuses the starchy root. This dish shows the deep Taino agricultural roots of Cuban cuisine,
as cassava was a staple crop long before European contact, later adapted with the Spanish-introduced technique
of a garlic mojo.
Tips: Watch the garlic closely while it cooks; burnt garlic will make the mojo bitter. Always remove the fibrous woody core running through the centre of each yuca piece before serving.
Variations: A version with finely sliced onion added to the mojo gives extra sweetness and texture. Some households swap sour orange for a mix of grapefruit and lime juice. Already fully plant-based as written.
Storage: Refrigerate boiled yuca and mojo separately in airtight containers for up to 3 days.
Reheating: Reheat the yuca in a covered dish in the microwave or a low oven, then top with freshly warmed mojo.
Nutrition: Per serving: 310 kcal, 2g protein, 48g carbohydrates, 13g fat, 3g fibre, 480mg sodium.
FAQs
Q: Where can I buy yuca?
A: Fresh or frozen yuca is widely available at Latin American and Caribbean grocery stores.
Q: Can I use frozen yuca?
A: Yes, frozen yuca chunks can go directly into boiling water without thawing, though cooking time may be slightly shorter.