[Recipe + Video] Yuca al Mojo de Ajo (Cassava with Garlic Sauce)

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 people

Calories 658kcal

Author Clara Gonzalez

Ingredients

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

Ingredients for the Mojo de Ajo

6 tbsp olive oil
1 head of garlic [50g] minced
6 tbsp of freshly minced parsley [12g]
6 tbsp of bitter orange juice (or lime juice)
½ tsp salt [3g] (or more, to taste)
½ tsp of freshly cracked pepper [1.1g] (or more, to taste)

Instructions

Boiling yuca: Place yuca into a medium-sized pot. Pour in 6 cups [1.5l] of 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.
Making Mojo de Ajo: While the yuca is boiling, heat the oil in a 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.
Serving: Serve yuca warm with Mojo de Ajo on the side. Best with fried longaniza or chicharron.

Video

Notes

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.

Nutrition