Yuca al Mojo

Background and History of Yuca al Mojo

Yuca al Mojo is a traditional dish that hails from the Caribbean and Latin American regions, where yuca, also known as cassava, is a staple ingredient. This root vegetable has been cultivated for thousands of years, originally by the indigenous peoples of South America. Over time, yuca has spread across various cultures, becoming an integral part of their culinary heritage. The dish "al Mojo" refers to the style of preparation, often involving a sauce of garlic, olive oil, and citrus, typical of Cuban and Puerto Rican cuisines. This dish is celebrated for its vibrant flavors and simplicity, making it a beloved side dish or even a main course.

Ingredients

• 2 lbs of yuca
• 6 cloves of garlic (minced)
• 1/2 cup of olive oil
• 1/4 cup of lime juice
• 1/4 cup of orange juice
• Salt to taste
• Black pepper to taste
• Chopped parsley for garnish
• 1 medium onion (thinly sliced)

Preparation

Step 1: Preparing the Yuca

Start by peeling the yuca. This is done by cutting off both ends and slicing down the sides to remove the thick, waxy peel. Once peeled, cut the yuca into 3-4 inch pieces. This root vegetable has an inner core that is woody and should be removed, but this can be done after cooking when it's easier to handle.

Step 2: Cooking the Yuca

Place the yuca pieces in a large pot with enough water to cover them. Add a pinch of salt to the water (optional) and bring it to a boil. Reduce the heat and let the yuca simmer. Use a cooking timer to boil the yuca for approximately 25-30 minutes until it becomes tender, similar to a cooked potato. A fork should easily pierce the yuca when it's ready.

Step 3: Making the Mojo Sauce

While the yuca is cooking, prepare the mojo sauce. Heat the olive oil in a skillet over medium heat. Add the minced garlic and gradually sauté until golden brown and fragrant, being careful not to burn it. Stir in the lime juice and orange juice, mixing well. Season the sauce with salt and pepper to taste.

Cooking Process

Step 4: Combining Ingredients

Once the yuca is cooked, drain the water. Remove the woody core from each piece. Place the yuca onto a serving dish. Pour the hot mojo sauce over the yuca, ensuring it is evenly coated. Arrange the thinly sliced onions on top and garnish with chopped parsley.

Step 5: Final Touches

Allow the dish to rest for a few minutes so the flavors meld together. If desired, add more salt or black pepper according to taste.

How to Enjoy Yuca al Mojo

Yuca al Mojo is best served warm as a flavorful side dish. It pairs excellently with grilled meats, seafood, or as a vegetarian option with a side salad. Additionally, this dish can be enjoyed as a standalone meal, thanks to its rich and tangy mojo sauce. For an authentic experience, serve it alongside other traditional Caribbean dishes like roasted pork or grilled fish. This dish also makes for a great conversation starter at any dining table due to its cultural significance and delicious taste.

Storing and Reheating

If you have leftovers, store the Yuca al Mojo in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the oven or on the stovetop, ensuring the yuca retains its tender texture.