I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. Yuca is a root vegetable that is similar to a potato. It has a waxy skin that must be cut or peeled off, then boiled until tender. It’s important to season the water the yuca is boiled in so it can add some flavor, otherwise it’s pretty bland. I added salt and some of my dry mojo seasoning. To accompany yuca, it’s traditionally served with a mojo sauce. Mojo is a sauce usually made with olive oil, citrus juice, lots of garlic and spices.
recipe adapted from CubanFoodRecipes.com
2 pounds Yuca Root peeled and cut into bite size pieces.
1/8 teaspoon Salt
Mojo sauce (below)
In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.
Add the mojo. (recipe below)
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted but not brown, about 30 seconds. Add sour orange juice, cumin, and salt and pepper. Stand back: The sauce may sputter. Bring the sauce to a rolling boil. Correct the seasonings, adding salt and pepper to taste. Cool before serving. Mojo tastes best when served within a few hours of making, but it will keep for several days, covered, in the refrigerator.
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