Yuca con Mojo (Cassava with Garlic-Citrus Sauce)
Tender boiled cassava drenched in sizzling mojo, a sauce of olive oil, lots of garlic, sour orange and onion. The classic Cuban side for roast pork.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the yuca
Put the yuca in a pot, cover with cold water by about 2 cm (1 inch) and add 1½ teaspoons of salt. Bring to a boil over high heat, then simmer 25–30 minutes until very tender and starting to split. Pull out the woody fibre from the centre of each piece.
- 1 kg yuca
- 1½ tsp salt
- about 2 L water
✅ Done when: yuca is very tender and splitting, with no hard core when pierced
Drain
Drain the yuca well in a colander and arrange it on a serving dish. Cover loosely to keep it warm while you make the .
- 1 kg boiled yuca
Make the mojo
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Add the citrus
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Serve
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Boil the yuca
Put the yuca in a pot, cover with cold water by about 2 cm (1 inch) and add 1½ teaspoons of salt. Bring to a boil over high heat, then simmer 25–30 minutes until very tender and starting to split. Pull out the woody fibre from the centre of each piece.
- 1 kg yuca
- 1½ tsp salt
- about 2 L water
✅ Done when: yuca is very tender and splitting, with no hard core when pierced
Drain
Drain the yuca well in a colander and arrange it on a serving dish. Cover loosely to keep it warm while you make the .
- 1 kg boiled yuca
Make the mojo
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the citrus
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Yuca (cassava) was the staple food of the Taíno, the Indigenous people of Cuba, long before the Spanish arrived; they made it into casabe flatbread. The Spanish added the olive oil, garlic and citrus that became mojo.
Today yuca con mojo is served at every big Cuban celebration, especially Christmas Eve, alongside roast pork and congrí.
⭐ Why It's Famous
Soft, starchy yuca soaking up a garlicky, tangy dressing is irresistible and wonderfully simple.
💡 Fun Fact
Raw yuca contains natural toxins that are destroyed by cooking, which is why it's always boiled or fried before eating.
All over Cuba
22.40°N, -79.97°W
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