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 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4people
Calories 658kcal
Author Clara Gonzalez
Ingredients
2.5lb[1.1kg] of fresh yuca (cassava)peeled, chopped, washed
1.5tsp[9g] of salt
6cups[1.5l] of water
Ingredients for the Mojo de Ajo
6tbspolive oil
1head[50g] of garlicminced
6tbsp[12g] of freshly minced parsley
6tbspof bitter orange juice(or lime juice)
1/2tsp[3g] salt(or more, to taste)
1/2tsp[1.1g] of freshly cracked pepper(or more, to taste)
Instructions
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
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.