Yuca al Mojo

Yuca is a staple in many South American countries as well as Africa. I first had yuca in Panama when I lived there many years ago. Since then I’ve added it to soups, fried it and boiled it…this Yuca al Mojo is boiled then seasoned with a garlic sauce…it’s tender and oh so tasty!

Yuca al Mojo
3 yuca roots
1/2 tablespoon salt
1/2 Spanish or sweet onion
3 garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice

Cut the ends off of the yuca roots; cut yuca into half or thirds. Stand the root on one end and carefully cut the brown skin off. Cut the yuca halves into quarters (like thick French fries). Place yuca quarters into a saucepan and cover with water; bring to a boil, add salt. Lower temperature to medium and simmer 25 minutes until yuca is tender. Drain water and put yuca back into saucepan to keep warm. Meanwhile, dice onion and mince garlic. Pour the extra virgin olive oil into a small saucepan. Add the diced onion and minced garlic. Bring to a simmer and allow to simmer 3-5 minutes but don’t let garlic burn. Remove from heat; add lemon juice and lime juice. Pour over boiled yuca and toss gently. Serve immediately.



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