Yucca with mojo is a delicious dish of traditional Cuban food and its origin is not so clear. However, history says it was popularized by African slaves brought to Cuba by the Spaniards. The famous yucca is a tuber prized by the Taínos, the native pre-Columbian Cubans.
There are two different ways to cook cassava with mojo: boiled and baked. In either case, however, it is necessary to cook the cassava to obtain a soft texture. After the desired texture is achieved, all you need to do is add the mojo sauce, and sometimes the pork rinds as well. Remember to choose the yuccas well when buying, to have a better experience when making the recipe and so that they are richer when eating. Here are some tricks or tips to keep in mind:
Always choose yuccas with a thick and even appearance. Look closely to see if the white part of the yucca has black dots or gray lines, this is a sign that the yucca has been infected by a fungus and its use is not recommended.
Finally, we need to make sure that the cassava skin is even and has no small holes. Here’s the recipe for cassava with mojo, to share and enjoy.
Preparing Cassava with Mojo:
- The first step in preparing this traditional yuca with mojo recipe is to clean the yuca with running water to remove any debris.
- Once we get them very clean, we’re going to peel them by removing the outer skin and cutting them into strips about a finger thick more or less. If you prefer it in the form of cubes of about two centimeters. We reserve them for later.
- We are going to heat a pressure cooker with lots of water on high heat. When the water is hot, add the chopped yuccas to cook them.
- We let the water reach boiling point, then we add a few glasses of cold water, a little salt and cover the pot so that the yucca boils for about 35-40 minutes. Do not forget to position the safety valve so that the steam generated in the pressure cooker is discharged to the outside.
- While the yuccas are cooking, we take the opportunity to prepare the rest of the recipe.
- We crush the peeled garlic cloves with a dry blow. Then we peel the onion and cut it into julienne or not too thick strips.
- Having already peeled and chopped the ingredients, we heat a pan over low heat with a trickle of virgin olive oil. First we fry the onion, and when it starts to color, we add the crushed garlic and the freshly squeezed juice of two oranges (we can also use lemons). We stir well for five to seven minutes to form the Creole mojo, we reserve.
- We let the mojo rest for about 10 minutes so that all the flavors are well integrated.
- When the yuca is cooked, remove it from the heat and drain well. We serve the yucca in a bowl and pour over the mojo we have prepared. Finally, if you like, you can add some chopped parsley. And finished!
We assure you that once you taste these delicious yuccas with Cuban mojo, you will never forget them.