Cassava with Mojo

Name: Cassava with Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cuban
Ingredients: 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks; 3–4 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lime juice (about 1 lime); 2 tbsp chopped fresh cilantro; 1 tsp kosher salt, or to taste; Lime wedges for serving (optional)

Posted on March 7, 2026

Plate of cassava with mojo sauce garnished with herbs

Dinner

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A bright, garlicky side that feels like summer: this Cuban-inspired cassava with mojo is simple to make and bursting with citrus and herb flavor. It’s the kind of recipe that photographs beautifully for Pinterest and shows up on weeknight tables time after time.

introduction

Cassava with Mojo is a tender, citrusy side that pairs beautifully with grilled meats or seafood and makes a great make-ahead component for meals. For a creamy, comforting starter that complements bold flavors, try creamy cauliflower cheddar soup with bacon alongside it.

Why You’ll Love This Cassava with Mojo:

Bright, zesty mojo sauce wakes up mild cassava with garlic and lime.
Simple technique—boil and toss—perfect for busy weeknights.
Makes great meal prep: reheat gently and drizzle more mojo before serving.
Family-friendly texture and flavor that kids often enjoy.
Naturally gluten-free and easy to adapt for dairy-free diets.

Ingredients Needed

Starchy base
- 2 lb yuca (cassava), peeled and cut into 2–3-inch chunks
Mojo sauce
- 3–4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp chopped fresh cilantro
- 1 tsp kosher salt, or to taste
Finish & serve
- Lime wedges for serving (optional)

Step-by-Step Instructions

Peel and cut the yuca into chunks. Remove the fibrous core if present.
Boil the yuca in salted water until tender, about 20–30 minutes; a fork should slide in easily.
In a separate pan, heat olive oil over medium and sauté minced garlic until fragrant, about 30–45 seconds.
Add lime juice, salt, and chopped cilantro to the oil and mix well to create the mojo sauce. Taste and adjust seasoning.
Drain the yuca well, remove any remaining cores, and transfer to a serving platter.
Drizzle the mojo sauce over the hot yuca so it soaks in. Toss gently to coat.
Serve warm with lime wedges on the side.

Serving Suggestions — Cassava with Mojo

Serve cassava with mojo as a bright side to grilled or roasted proteins. It’s excellent with simply seasoned fish or roasted chicken, and for a more indulgent pairing try it alongside a rich beef dish. For a creamy pasta option that balances citrusy sides, consider pairing with creamy pasta with Boursin. Add a simple salad and you have a complete, colorful plate.

Tips for Success — Cassava with Mojo

Peel and trim carefully: cassava skin is tough—use a sturdy knife to remove the outer layer and the inner fibrous core.
Don’t overcook: aim for fork-tender but not falling apart so pieces hold the mojo well.
Infuse the oil gently: don’t brown the garlic—softly sautéing keeps the mojo bright and not bitter. For a hearty protein pairing, this dish is fantastic with garlic butter beef with potatoes.
Make sauce ahead: mojo holds well refrigerated—bring to room temp before serving and stir in a squeeze of fresh lime.
Adjust acidity: if the mojo feels flat, add an extra teaspoon of lime juice, a little at a time.
Reheat gently: steam or warm in a low oven to prevent drying out.

Variation

Spicy mojo: add 1/2 tsp red pepper flakes or a minced jalapeño to the garlic oil for heat.
Herb swap: substitute parsley for cilantro if preferred.
Roast instead of boil: after boiling until just tender, toss with oil and roast at 425°F for 10–12 minutes for crispy edges.

FAQs

Q: Is cassava the same as yucca?
A: Yes—“yuca” and “yucca” are often used interchangeably in recipes to mean cassava, the starchy root used here.

Q: How do I remove the fibrous core?
A: After cutting each chunk, slice lengthwise to expose and trim out the tough, stringy center with a small knife.

Q: Can I make mojo ahead of time?
A: Yes—mojo keeps in the fridge for up to 3 days. Bring to room temperature and stir before tossing with warm cassava.

Q: Is cassava gluten-free?
A: Yes, cassava is naturally gluten-free and a good alternative to wheat-based sides.

Q: What if my yuca falls apart when boiling?
A: Gentle boiling is key. Reduce boil intensity and check early—start testing at 18–20 minutes to avoid overcooking.