2 lbs. fresh or frozen yucca (cassava)

2 Tbsp. salt

1-1/2 Tbsp. garlic, minced

Peel the cassava completely, cut into thirds, and then cut each third in half vertically. Remove the indigestible core, and cut into bite-sized portions. Rinse the chopped cassava to remove excess starch.

Place in simmering water for 20 minutes, then drain and refill the pot with fresh water. Or use frozen yucca. Add the salt and garlic.

Bring back up to the boil and simmer until the cassava is tender, about 15-20 more minutes. Drain. Pour on mojo sauce.

For the yuca mojo sauce

1/2 cup olive oil

1 white onion, thinly sliced

4 garlic cloves, sliced

2 tsp. white vinegar

1 tsp. salt

1 lime, for juice

Sauté the garlic and onions with the salt in a tablespoon of oil until translucent and soft. Add the remaining olive oil and vinegar, then remove from heat. Season to taste with fresh lime juice and pour over the cassava.

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