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