Yuca con mojo is a traditional Cuban side dish where cassava is boiled and served with a garlic, lemon and olive oil sauce. It is often eagerly awaited for the end of year celebrations. Simple but delicious, these tender pieces of cassava, topped with lemon sauce, are perfect to accompany meats and fish. Mojo is a typical Cuban sauce, composed of lemon or bitter orange juice, balanced by the spicy side of garlic. This gluten-free recipe highlights cassava in all its simplicity. Perfect for an authentic and tasty Cuban meal. So, on this point, if you really want the authentic recipe, don't do like me: I grated the cassava instead of cutting it into pieces!! It was still good but needed to be redone to respect the traditional side.
Ingredients
Preparation
-
Boil the cassava in salted water until tender, about 20 minutes. Drain and reserve.
-
In a small pan, heat the olive oil and add the crushed garlic. Cook until golden brown.
-
Add the lemon juice, salt and pepper, then mix.
-
Pour the mojo sauce over the cassava and mix gently.
-
Serve hot, sprinkled with fresh parsley for garnish.
Cuban-style cassava, cassava with mojo sauce, yuka con mojo, gluten-free cassava
