Yuca con MojoCassava with Garlic-Citrus Sauce
Cassava is boiled until tender, then dressed with a warm sauce of garlic, citrus, and olive oil. It is simple, bold, and best served hot so the sauce soaks into the starchy pieces.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cassava
- 0.9kgCassava Root (peeled, woody core removed, and cut into chunks)
- 2lWater
- 10gSalt
Mojo
- 120mlSour Orange Juice
- 18gGarlic (crushed)
- 60mlExtra Virgin Olive Oil
- 3gDried Oregano
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Boil the cassava root in the water until fully tender throughout. Drain well and discard the cooking water.
- 02
Bring the water to a boil, add the salt, then add the cassava and cook until tender but not falling apart.
- 03
Drain the cassava and keep it warm.
- 04
Warm the extra virgin olive oil in a small pan over low heat.
- 05
Add the garlic and cook gently just until fragrant, without letting it brown.
- 06
Stir in the sour orange juice and dried oregano, then warm the sauce briefly.
- 07
Pour the mojo over the cooked cassava and serve immediately.
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