🥔⭐ Premium

Yuca con mojo

Name: Yuca con mojo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: CU
Ingredients: 1 kg fresh or frozen yuca (cassava), peeled and cut into chunks; 2 tsp salt, divided; 80 ml olive oil; 8 garlic cloves, thinly sliced or crushed; 1 onion, thinly sliced into rings; 80 ml sour orange juice (or 50 ml orange juice + 30 ml lime juice); ½ tsp ground cumin; about 2 L cold water, enough to cover the yuca by 2 cm (1 inch)

15m

Prépa

35m

Cuisson

Portions

Facile

Difficulté

Manioc bouilli arrosé d'une sauce chaude à l'huile d'olive, ail, orange amère et oignon.

#cuban#cassava#yuca#mojo#garlic#side-dish

Portions

4portions

Ingrédients

Nutrition

calories420

protein3g

carbs66g

fat18g

fiber4g

Par portion

Étapes

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

✅ C'est prêt quand : yuca is very tender and splitting, with no hard core when pierced

⏱27:30

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 mojo.

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Boil the yuca

1 kg yuca
1½ tsp salt
about 2 L water

✅ C'est prêt quand : yuca is very tender and splitting, with no hard core when pierced

⏱27:30

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 mojo.

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 All over Cuba📅 Taíno roots🥔 CU

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.