Yuca con mojo is a traditional Cuban side dish where cassava is boiled and served with a sauce made from garlic, lemon, and olive oil. It's often a highly anticipated holiday dish. Simple yet delicious, these tender pieces of cassava, coated in a lemon sauce, are perfect to accompany meat and fish. Mojo is a typical Cuban sauce made with lemon or bitter orange juice, balanced by the spiciness of garlic. This gluten-free recipe showcases cassava in all its simplicity. Perfect for an authentic and flavorful Cuban meal. So, on this point, if you really want the authentic recipe, don't do what I did: I grated the cassava instead of cutting it into pieces! It was still good, but I'll have to make it again to respect the traditional method.

Yuca con mojo, Cassava with garlic and lemon (Cuba)

Cuba

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Preparation time: 10 minutes Cooking time: 20 minutes Total time 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Portions

• 500g of peeled and chopped cassava

• 4 crushed garlic cloves

• 3 tablespoons of olive oil

• 2 lemons (juice)

• Salt and pepper

• Chopped fresh parsley (optional)

Preparation

1. Boil the cassava in salted water until tender, about 20 minutes. Drain and set aside.
2. In a small pan, heat the olive oil and add the crushed garlic. Cook until golden brown.
3. Add the lemon juice, salt and pepper, then mix.
4. Pour the mojo sauce over the cassava and mix gently.
5. Serve hot, sprinkled with fresh parsley for garnish.

Keywords: Cuban-style cassava, cassava with mojo sauce, yuka con mojo, gluten-free cassava

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