Cuba • Regional Dish • Side Dish

Yuca con Mojo (Cuban Cassava)

Tender Cuban cassava topped with warm garlicky citrus mojo, onions and herbs for a simple, bold side dish.

Servings6

Prep Time15 min

Cook Time30 min

DifficultyEasy

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Ingredients

US Metric

2 lb fresh or frozen yuca

1 tbsp fine salt, for boiling water

1/3 cup olive oil

8 cloves garlic, thinly sliced or minced

1 small onion, thinly sliced

1/2 cup sour orange juice, or 1/4 cup orange juice plus 1/4 cup lime juice

1 tbsp white vinegar, optional

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp fine salt, plus more to taste

1/4 tsp black pepper

2 tbsp chopped cilantro or parsley, optional

Lime wedges, optional, for serving

900 g fresh or frozen yuca

1 tablespoon fine salt, for boiling water

80 ml olive oil

8 cloves garlic, thinly sliced or minced

1 small onion, thinly sliced

120 ml sour orange juice, or 60 ml orange juice plus 60 ml lime juice

1 tablespoon white vinegar, optional

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon fine salt, plus more to taste

1/4 teaspoon black pepper

2 tablespoons chopped cilantro or parsley, optional

Lime wedges, optional, for serving

Instructions

If using fresh yuca, trim the ends, cut the yuca into large chunks, then slice away the thick brown skin and pinkish layer underneath. If using frozen yuca, use it straight from the bag.
Place the yuca in a large pot and cover with cold water. Add the boiling salt and bring to a boil.
Reduce the heat and simmer for 20–30 minutes, until the yuca is tender enough to pierce easily with a fork.
Drain the yuca well. Remove and discard the tough fibrous core from the center of each piece.
While the yuca cooks, warm the olive oil in a small skillet over medium-low heat. Add the garlic and onion, then cook for 3–5 minutes, until fragrant and softened but not browned.
Stir in the sour orange juice, vinegar if using, oregano, cumin, salt and pepper. Simmer gently for 1–2 minutes.
Arrange the warm yuca on a serving platter. Spoon the hot mojo over the top, making sure the garlic and onions settle into the pieces.
Let stand for 5 minutes so the yuca absorbs some of the sauce.
Finish with cilantro or parsley if using, and serve with lime wedges if you like.

Cultural Context

Yuca, also called cassava, is a staple across Cuba and much of the Caribbean and Latin America. It is filling, practical and especially good at carrying bold sauces, which explains why Cuban cooks pair it so often with mojo.

The name yuca con mojo means yuca with mojo sauce. In Cuban cooking, mojo is usually a punchy blend of garlic, citrus, oil and herbs or spices. It has nothing to do with magic powers, though a good version can make plain boiled cassava taste suspiciously heroic.

Fun Fact

Cassava must be cooked before eating, and the tough woody core should be removed. Once boiled until tender, yuca becomes soft, starchy and excellent at soaking up garlic-citrus sauce.

Cook’s Tip

Frozen yuca is often the easiest choice because it is already peeled and cut. Fresh yuca works beautifully too, but remove the woody center after boiling to keep the texture tender and pleasant. Sour orange gives mojo its classic Cuban flavor. If you cannot find it, a mix of orange and lime juice gives the right balance of brightness and sharpness without sending you on a citrus treasure hunt.

Trivia

Yuca con mojo often appears beside lechón asado, especially for Cuban holiday meals. The rich pork and bright, garlicky yuca are basically a culinary buddy comedy.

About This Recipe

A fresh serving of global recipes, food stories, quizzes and delicious discoveries.

Yuca con Mojo (Cuban Cassava)

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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