Yuca Con Mojo (Cuban style)

Ingredients

• 612 g (1½ lb)yuca, fresh or frozen
• 12 g (2 tsp)pink salt
• 7 g (1 tbsp)onion powder
• 8 g (1 tbsp)garlic powder
• 28 g (2 tbsp)olive oil
• 1 largered onion, sliced
• 4 clovesgarlic, minced
• 120 ml (½ cup) fresh orange juice and ¼ lemonorange juice and lemon juice, mixed to make sour orange
• 2 g (1 tsp)oregano
• 2 g (1 tsp)cumin
• 1 g (½ tsp)black pepper
• 20 g (1 tbsp)maple syrup or agave nectar
• 6 g (1 tsp), or to tasteHimalayan pink salt

Instructions

1. 1

   Peel the yuca

   If using fresh yuca, cut off both ends to expose the flesh. Stand it upright and use a paring knife to cut downwards, removing the bark and the pink layer beneath it. Skip this step if using frozen yuca.

2. 2

   Cut into chunks

   Cut each peeled piece lengthways down the middle, then cut it in half to make four strips. Cut the strips into chunks about 4 inches long.

3. 3

   Check the centres

   Run a knife along the centre of each piece and remove any fibrous string you find. Check all the yuca and discard the strings.

4. 4

   Boil the yuca

   Put the yuca in a saucepan and add just enough water to cover it. Add the pink salt, onion powder and garlic powder.

5. 5

   Simmer until tender

   Bring the water to the boil, then reduce the heat to medium. Cover and simmer until the yuca is tender.

6. 6

   Drain the yuca

   Drain away the excess water and set the yuca aside.

7. 7

   Soften the aromatics

   To make the mojo, warm the olive oil in a frying pan over medium heat. Add the garlic and onion and sauté until soft, but not golden.

8. 8

   Mix the mojo

   Quickly add the orange juice, lemon juice, oregano, cumin, black pepper, maple syrup and pink salt to the pan. Stir until combined.

9. 9

   Finish in sauce

   Carefully add the yuca chunks to the pan. Simmer in the mojo sauce for 5 minutes, then serve.

What is yuca con mojo?

Yuca, also called cassava, is a starchy root vegetable eaten in many parts of the Caribbean and Latin America. In Cuban cooking, it is often served with mojo, a punchy sauce built around garlic and citrus.

This version cooks the yuca with onion and garlic powders, then coats it in a warm sauce of fresh garlic, onion, orange and lemon. The citrus brings brightness to the root’s mellow, hearty flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 3g protein, 69g carbs, 8g fat.

Most of the carbohydrates come from the yuca, while olive oil supplies most of the fat; the garlic, onion and yuca contribute a little protein. Pair a portion with a protein-rich main and a non-starchy vegetable for a more balanced plate.

Getting the yuca ready

Fresh yuca: remove both the rough bark and the pink layer beneath it, as directed in the method. Frozen yuca skips the peeling stage, but still needs checking for any fibrous strings after cooking or cutting.

Fibrous centre: the string can run through the middle of a piece, but it may not be present in every chunk. Check each piece and remove any you find.

Cooking it until tender

Water level: use just enough water to cover the yuca so it cooks evenly without leaving a large amount to drain. The onion and garlic powders season it as it simmers.

Doneness: the recipe gives no set boiling time, so use tenderness as your cue. Once the pieces are tender, drain them and set them aside while you make the sauce.

Building the mojo

Soft aromatics: cook the sliced onion and minced garlic in olive oil until soft, stopping before they turn golden. This keeps their flavour gentle rather than toasted.

Sour orange: the recipe approximates this citrus flavour with orange juice and lemon. Add the juices and seasonings promptly after the aromatics soften, then stir to combine.

Coating and serving

Gentle finish: add the cooked yuca carefully, as tender chunks can break apart. Simmer it in the sauce for 5 minutes so the citrus, spices and aromatics coat the pieces.

Serving ideas: serve it as a side with beans, rice or a main dish that welcomes a bright, garlicky accompaniment. A spoonful of the onion and citrus sauce over the top helps carry the flavour to each piece.

Timing and preparation

The stated total time is 45 minutes, including peeling fresh yuca, boiling it and preparing the mojo. Frozen yuca saves the peeling work, though the recipe does not give a separate timing for it.

Prepare the onion, garlic and citrus while the yuca cooks if convenient. Keep the sauce steps in order: soften the aromatics first, then add the citrus and seasonings.

Recipe notes & tips

• Use a sturdy paring knife to remove both the bark and the pink layer from fresh yuca.
• Check every piece for the fibrous centre rather than assuming all chunks contain it.
• Measure the water so it just covers the yuca, as the method specifies.
• Keep the onion and garlic soft rather than golden when making the mojo.
• Add the yuca gently to the pan to help the tender chunks hold their shape.

Variations

• Use agave: swap it for the maple syrup as suggested in the ingredient list.
• Adjust the salt: season the mojo to taste, keeping in mind that salt is also added to the cooking water.
• Lean into the citrus: add the orange and lemon as directed for a brighter-tasting sauce.
• Make it ahead: cook and drain the yuca, then prepare the mojo and finish the dish shortly before serving.

Common mistakes to avoid

• Leaving on the pink skin: peel down to the flesh, removing the bark and the layer beneath it.
• Missing the fibrous string: check each piece and remove any string you find before serving.
• Overcooking the aromatics: sauté until soft, not golden, before adding the citrus.
• Adding too much water: cover the yuca with just enough water, then drain the excess after cooking.
• Breaking up the chunks: add the yuca carefully and stir gently while it simmers in the sauce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot, adding a small splash of water if the sauce needs loosening.

Frequently asked questions