|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a version of yuca con mojo — yuca with garlic sauce. It's a delicious vegan Cuban dish, a combination of citrus, onions, garlic, spices and — of course — yuca. It's a tasty alternative to potatoes as a side dish — in fact, yuca has been called the "better" white potato by those who are familiar with it.
A staple of the Caribbean diet and very popular in African and Asian cuisine, this tuber is usually available in large U.S. grocery stores as well, either fresh or frozen. You might have to hunt for it a bit, however — it's also sometimes called cassava, manioc or good old American tapioca, so you may want to look for it under these other names.
"For a taste of summer all year round, this dish hits the spot. It's an easy starch side to mix things up with major flavor." —Lauryn Bodden
- 1 ½ pounds yuca, peeled and cut into 1-inch chunks
- 1 to 2 large red onions, thinly sliced
- 1/4 cup fresh orange juice, plus zest for garnish, from half an orange
- 1/4 cup fresh lime juice, from 2 limes
- 1 tablespoon cilantro, chopped, plus leaves for garnish
- 6 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Gather the ingredients.
Boil the yuca in salted water until it becomes tender, about 30 minutes.
Drain the yuca and place it in a serving dish. Set it aside, but keep it warm by covering the bowl. Don't allow it to come back to room temperature while you make the garlic sauce.
Combine the onions, orange juice, lime juice, cilantro and garlic in a bowl. Pour the mixture over the yuca.
Heat the olive oil, oregano, cumin, salt, and pepper in a heavy pan until hot, about 1 minute, being careful not to burn the spices. Pour the hot oil over the yuca. Garnish with additional cilantro and orange zest, as desired.
- You can use fresh or frozen yuca in this recipe. Fresh yuca should be firm with no soft spots. Its flesh should be white.
- If you buy fresh yuca, watch out for any tough parts in the center. They'll appear like chunks of wood. Remove and discard them.
- You can peel the yuca ahead of time and store it in water in the refrigerator for up to four days, or you can freeze it for several months.
- If the yuca cools off too much while you're making the sauce, you can microwave it very briefly, up to 5 seconds or so.
- Mix it up with various citrus juices. Instead of orange and lime, use a combination of grapefruit, lemon, or tangerine juices.
- If you don't have cilantro on hand, freshly chopped parsley can be used in its place.