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Cassava with Mojo

A bright, garlicky side dish bursting with citrus and herb flavor, perfect for pairing with grilled meats or seafood.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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)

Instructions

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

Notes

Peel carefully as cassava skin is tough. Aim for fork-tender but not falling apart. Mojo can be made ahead and refrigerated. Adjust acidity to taste.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Cuban
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cassava, mojo, side dish, Cuban cuisine, gluten-free