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Yuca con mojo

Name: Yuca con mojo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cuban
Ingredients: 900 g cassava (yuca); 2 tsp salt; 250 ml cold water; 100 ml olive oil; 6 cloves garlic; 1 onion; 80 ml sour orange juice; 0.5 tsp ground cumin; 0.5 tsp salt

Boiled cassava with sizzling garlic, onion and sour-orange dressing

Features:

Vegetarian

Cuisine:

Cuban

Yuca con mojo is a fixture of the Cuban Nochebuena feast and of everyday family dinners in Matanzas and Miami alike: chunks of cassava boiled until they crack open and turn soft, then drenched in a hot dressing of olive oil, lots of garlic, onion rings and sour orange juice. The yuca soaks up the tangy, garlicky oil like a sponge. Serve it beside moros y cristianos or black beans. Chef's tip: add a splash of cold water to the pot halfway through boiling; Cuban cooks say it 'shocks' the yuca and helps it split open and turn tender.

Total time: 35 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

For the yuca

2 lb cassava (yuca)fresh or frozen, peeled
2 tsp salt
1 cup cold water

For the mojo

½ cup olive oil
6 cloves garlicthinly sliced
1 onionsliced into thin rings
¼ cup sour orange juiceor 50 ml orange juice plus 30 ml lime juice
½ tsp ground cumin
½ tsp salt

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Method

0/6 done

Step 1: Cut 2 lb cassava (yuca) into 6 cm chunks, then split each lengthwise and pull out the tough woody core string.
Step 2: Put the yuca in a pan, cover with cold water by 3 cm, add 2 tsp salt and bring to the boil over a high heat. Cook for 10 minutes.
10 min
Step 3: Pour in 1 cup cold water, bring back to the boil and cook for 8–15 minutes more, until the pieces crack along their edges and a knife slides in with no resistance. Drain well and put in a warm serving dish.
12 min
Step 4: For the mojo, warm ½ cup olive oil in a small pan over a medium-low heat. Add 6 cloves garlic and 1 onion and cook gently until the onion is soft and the garlic smells sweet and is barely golden, 3–4 minutes.
4 min
Step 5: Take the pan off the heat, stand back and pour in ¼ cup sour orange juice (it will sizzle and spit), then stir in ½ tsp ground cumin and ½ tsp salt.
1 min
Step 6: Pour the hot mojo over the yuca straight away so it soaks in, turn gently and serve warm. The common mistake is letting the yuca cool first: cold yuca stays waxy and won't drink up the dressing.

Nutrition per serving

Calories: 420 kcal
Protein: 3 g
Carbs: 62 g
Fat: 19 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does yuca con mojo take?: About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
What can I use instead of onion?: 2 shallots per onion.

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