← Nouns Cooking · Caribbean

Ingredients

• 900 g cassava (yuca), fresh or frozen, peeled and cut into 8 cm chunks
• 1½ tsp Salt, divided
• 80 ml Olive oil
• 1 small onion, thinly sliced
• 8 cloves Garlic, minced
• 60 ml sour orange juice (or orange juice)
• 1 Lime, juiced
• ¼ tsp ground cumin
• ½ tsp Dried oregano

Method

1. Put the cassava in a pot of cold water with 1 tsp salt. Bring to the boil and simmer for 20–25 min, until fork-tender and starting to split open.
2. Drain, then pull out and discard the woody string running through the centre of each piece. Arrange on a warm dish.
3. Heat the oil in a small pan over medium heat and cook the onion for 3 min, until it softens. Add the garlic and cook for 1 minute, without letting it brown.
4. Take the pan off the heat and carefully add the orange and lime juice, cumin, oregano and the remaining salt (it will spit).
5. Pour the hot mojo over the yuca and serve at once.

Tips

• Never eat cassava raw: always peel it fully and boil until completely soft.
• Frozen peeled yuca saves a lot of work and cooks just as well.

Sources

Written in our own words after cross-checking these recipes:

That Girl Cooks Healthy 196 flavors Curious Cuisiniere