Yuca al Mojo de Ajo (Cassava with Garlic Sauce) - Recipe & Video

A simple, humble dish that you can easily find on any roadside stand in the Dominican Republic, it combines the delicate flavor of yuca, with a strongly flavored sauce that you'll love too.
Course Dinner
Cuisine Dominican, Latino, Vegan
Keyword mojito para yuca, mojo para yuca, yuca al mojo, yuca mojito
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 658kcal
Author Clara Gonzalez


  • 2.5 lb [1.1kg] of fresh yuca (cassava) peeled, chopped, washed
  • 1.5 tsp [9g] of salt
  • 6 cups [1.5l] of water

Ingredients for the Mojo de Ajo

  • 6 tbsp olive oil
  • 1 head [50g] of garlic minced
  • 6 tbsp [12g] of freshly minced parsley
  • 6 tbsp of bitter orange juice (or lime juice)
  • 1/2 tsp [3g] salt (or more, to taste)
  • 1/2 tsp [1.1g] of freshly cracked pepper (or more, to taste)


How to boil yuca

  • Place yuca into a medium-sized pot. Pour in water and add salt. Simmer over medium heat for 10-15 minutes, or until tender (test by poking with a fork). Remove the yuca from the water.

How to make Mojo de Ajo

  • While the yuca is boiling, heat the oil in small saucepan over very low heat. Stir in the garlic. Cover and simmer for 5 minutes. Remove from the heat and cool to room temperature.
  • Mix in parsley, bitter orange juice, salt and pepper. Taste and season with more salt and pepper if you find it necessary.

How to serve



This recipe is often prepared using raw garlic. I find that it overpowers the mild, delicate taste of yuca, so I prefer to gently cook the garlic to tame it just enough so that it works well with the yuca.


Calories: 658kcal | Carbohydrates: 112g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Sodium: 626mg | Potassium: 854mg | Fiber: 5g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 74.9mg | Calcium: 69mg | Iron: 1.4mg