in Latin America

Cassava with mojo sauce

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Ingredients for 5 servings:

  • 1 kg cassava (yucca)
  • 6 garlic cloves
  • 2 limes
  • 1 large orange(s)
  • 6 tbsp olive oil
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Yuca con mojo – typical Cuban side dish

Peel the cassava and cut into large pieces (approx. 10 cm). Boil like potatoes in plenty of water, but without salt, until soft, then drain. The roots will break down slightly from the middle during cooking. Peel and press the garlic, then lightly sauté in olive oil; do not brown! Deglaze with the orange and lime juice. Season with salt. Pour over the warm cassava pieces and serve immediately. Note: Sweet cassava roots are available in many Asian stores. I’ve never had bitter roots, i.e., with a lot of hydrogen cyanide, so I didn’t need to change the water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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