Yuca con Mojo
Yuca con Mojo is a tasty traditional Cuban food with African origins.
Yuca root, also known as cassava root, is easy to prepare and offers a high nutritional value, though it’s high in calories so moderation in consumption is advised.
There are usually two ways of preparing yuca – either by boiling or frying, though boiling is usually required in either case to get that soft texture. After boiling, the yuca pieces are drizzled with a mojo sauce made with garlic and citrus juice.
Follow the recipe below for a delicious Yuca con Mojo and enjoy this traditional Cuban meal!
Yuca con Mojo
- 4-5 yucas (cassava root)
- salt to taste
- parsley fresh for garnish
For the Mojo Sauce:
- 1 cup sour orange (substitute for 2 parts orange juice, 1 part lime juice and 1 part lemon juice)
- 4-6 cloves of garlic
- 1/2 to 3/4 cup vegetable or olive oil
- 1 onion thinly sliced
- salt & pepper (to taste)
- Begin preparing the yuca by thoroughly cleaning the tubers under running water, making sure to remove all the dirt on their surface. Once clean, peel the yucas and cut them into finger-thick strips or cubes of about 1 inch.
- Fill a large pot with salted water. Add the yuca, and bring it to a boil over high heat. Continue boiling for approximately 40 minutes. The yuca should be tender when ready.
- Meanwhile crush the garlic and slice the peeled onion thinly.
- Heat a pan over low heat and add a splash of oil. Add the onion and sauté until it starts to change color, then stir in the garlic and the sour orange juice. Stir the mixture for 5-7 minutes until the mojo sauce thickens and set aside for 10 minutes. Add salt & pepper to taste.
- Drain and transfer the cooked yuca to a separate dish and pour the mojo sauce on top. Combine so that all the yuca pieces are covered.
- Garnish with a sprinkle of freshly chopped parsley and enjoy!