Yuca con mojo

Yuca con mojo is a Cuban preparation of cassava, also called yuca, boiled and served with a garlic-and-citrus sauce. The cooked root is cut into substantial pieces rather than mashed. The sauce coats the warm cassava, bringing a sharp, garlicky flavour to its starchy texture.^[1]

In Jamie Silva’s family recipe, sliced onions are softened in olive oil before garlic, black pepper and sour orange juice are added. The warm sauce is poured over the drained cassava. She describes the dish as part of her family’s Christmas Eve meal alongside roast pork and rice with beans, although it can also accompany an ordinary dinner.^[1]