Yuca con mojo is a great side dish but also delicious eaten alone. Nutty, earthy and tender boiled cassava tossed with zesty olive oil infused with garlic, lemon, and oregano.
Cassava is a root vegetable native to South America. This tuber also widely consumed in South East Asia and Africa. In South America cassava is often called yuca and can also refer to manioc, mandioca or Brazilian arrowroot.
Cassava may be dangerous if eaten raw in a large amount because it contains cyanogenic glycosides, but cassava generally safe when it is cooked.
Related article:Sup Ubi (Indonesian Cassava Soup)
Yuca con Mojo
- 500g yuca, peeled and cut into chunks
- 1/4 cup olive oil
- 7 cloves garlic, mashed with mortar and pestle
- a pinch of fresh oregano
- 1/4 cup lime juice
- sea salt and freshly cracked black pepper
- Boiled yuca with salted water until tender, but still hold its shapes, 25-30 minutes.
- Drain yuca, arrange it on a serving plate and keep it warm.
- Heat olive oil in a medium skillet over medium heat. Add mashed garlic, cook, stirring often, until fragrant, 3-5 minutes. Stir in oregano, remove skillet from heat, add lemon juice, season with salt & pepper.
- Drizzle warm garlic sauce over boiled yuca.