Cuban Yuca con Mojo

Ingredients

• Cassava / Yuca

  800 g

  $1.84

• Onions

  1 large

  $0.38

• Garlic

  6 cloves

  $0.16

• Olive oil

  60 ml

  $0.39

• Lime

  1 whole

  $0.40

• Oranges

  1 whole

  $0.42

• Salt

  1 tsp

  $0.01

• Cumin

  1/2 tsp

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Peel the cassava thickly with a knife, cut into 5 cm chunks, and place in a large pot covered with plenty of salted water.

2. 2

   Bring to a rolling boil and cook for 20 to 25 minutes until fork-tender and splitting open; drain and remove any tough central cords.

3. 3

   While cassava cooks, slice the onion into thin half-moons and crush the garlic into a fine paste with cumin and a pinch of salt.

4. 4

   Combine the lime juice and orange juice in a small bowl to mimic traditional bitter orange mojo.

5. 5

   Heat olive oil in a small saucepan over medium heat; add the crushed garlic and sauté for 1 minute until fragrant without browning.

6. 6

   Add the sliced onions and cook for 3 minutes until softened, then carefully pour in the citrus juice mixture and remove from heat.

7. 7

   Arrange hot boiled cassava on a platter and spoon the warm, fragrant onion-garlic mojo sauce lavishly over the top.