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Delicious cassava dish served with vibrant mojo sauce

Cassava with Mojo

This cozy, bright Cassava with Mojo brings bold garlicky-lime flavor to a humble root vegetable, making it a perfect easy side for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Caribbean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cassava
  • 2 lb 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks
For the mojo sauce
  • 3-4 cloves 3–4 cloves garlic, minced
  • 3 tbsp 3 tbsp extra-virgin olive oil
  • 2 tbsp 2 tbsp fresh lime juice (about 1 lime)
  • 2 tbsp 2 tbsp chopped fresh cilantro
  • 1 tsp 1 tsp kosher salt, or to taste
To serve
  • 1 lime Lime wedges for serving (optional)

Method
 

Preparation
  1. Peel and cut the yuca into chunks.
  2. Boil the yuca in salted water until tender, about 20-30 minutes.
Cooking
  1. In a separate pan, heat olive oil and sauté minced garlic until fragrant.
  2. Add lime juice, salt, and chopped cilantro to the oil and mix well to create the mojo sauce.
  3. Drain the yuca and serve drizzled with the mojo sauce.

Notes

Peel and remove the fibrous core after boiling for the best texture. Test doneness with a fork; cassava should be tender but not falling apart. Adjust acidity to taste with more lime or a pinch of sugar. Mojo sauce can be made ahead and kept in the fridge for 2–3 days.