Cassava with Mojo

Name: Cassava with Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American
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

Delicious cassava served with zesty mojo sauce, a flavorful side dish.

Dinner

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This bright, citrusy side is super simple to make and perfect for weeknights or a laid-back weekend spread. Cassava with Mojo brings tender yuca chunks drenched in garlicky, lime-forward mojo that soaks into every bite for a comforting, slightly tangy favorite. If you love bold citrus toppings, this dish pairs wonderfully with a hearty soup like creamy cauliflower cheddar soup with bacon for a cozy, balanced meal.

Why You’ll Love This Cassava with Mojo

Bursting with bright, garlicky lime flavor that wakes up simple yuca.
Hands-off boiling makes it easy to prep while you cook other parts of the meal.
Family-friendly and mild — kids usually love the buttery texture.
Great for meal prep: reheat gently and drizzle more mojo to refresh flavor.
Naturally gluten-free and vegan-friendly when you skip any butter add-ins.

Ingredients Needed

Yuca (cassava)

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

Seasoning & serving

1 tsp kosher salt, or to taste
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 this as a vibrant side with grilled proteins, roasted vegetables, or a big leafy salad. For a comforting weeknight plate, pair it with a creamy pasta or a rich, savory main — try it alongside a silky creamy pasta with Boursin for a delicious contrast. It also shines on a tapas-style board with olives, roasted peppers, and sliced chorizo.

Tips for Success Cassava with Mojo

Peel and check for the fibrous core: pull it out before cooking so every bite is tender.
Salt the boiling water well — it seasons the yuca from the inside.
Don’t overcook: yuca should be tender but hold shape; 20–30 minutes is the usual range.
Make the mojo just before serving so the garlic stays bright; garlic infused oil tastes best fresh.
Reheat gently in a skillet with a splash of water and extra mojo to revive texture and flavor.
If serving with meat, keep it simple — a garlic finish pairs well with dishes like garlic-butter beef with potatoes.

Variation (if any)

Crispy Mojo Yuca: After boiling, pat pieces dry and pan-fry in a little oil until golden for a crunchy exterior.
Spicy Mojo: Add a pinch of crushed red pepper or a chopped jalapeño to the sauce for heat.
Herb swap: Try parsley or a mix of cilantro and parsley for a different herb note.
For a light dessert to follow, consider finishing with something airy like mango mousse with whipped cream.

FAQs

Q: Is yuca the same as cassava?
A: Yes — yuca and cassava are the same root vegetable. “Yuca” is commonly used in Latin American cuisines, while “cassava” is a more general name.

Q: Can I make the mojo ahead of time?
A: You can make the mojo up to a day ahead, but store it in the fridge and bring it to room temperature before tossing with warm yuca so the flavors are lively.

Q: How should I store leftovers and reheat?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil and add a fresh drizzle of mojo before serving.

Q: Can I bake or roast yuca instead of boiling?
A: Yes — parboil first, then roast at 425°F until golden for a crispier texture.