– 2½ pound yuca (cassava), [1.1kg] peeled, chopped, washed – 1½ teaspoons salt, [9g] Ingredients for the Mojo de Ajo – 6 tablespoon olive oil – 1 head garlic, [50g] minced – 6 tablespoon minced parsley, [12g] or cilantro – 6 tablespoon bitter orange juice, (or lime juice) – ½ teaspoon salt, [3g] (or more, to taste) – ½ teaspoon pepper (freshly-cracked, or ground), [1.1g] (or more, to taste) – A pinch of oregano, (optional)
Place yuca into a medium-sized pot. Pour in 6 cups [1.5l] of water and add salt. Simmer over medium-high heat for 10-15 minutes, or until fork tender (test by poking with a fork, it should be like cooked potatoes). Drain the water and discard it. Set the boiled yuca aside.
Make mojo for yuca while the yuca is boiling by heating the oil in a small pan or saucepan over very low heat. Stir in the garlic. Cover and cook for 5 minutes. Remove from the heat. Mix in parsley, bitter orange juice, salt, black pepper, and oregano. Taste and season with more salt and pepper if you find it necessary.
Serve yuca warm with mojo de ajo on the side.