Yuca con Mojo

Where This Goes Wrong

Remove the woody core of the cassava.

Do not brown the garlic.

Serve at once while the mojo is warm.

How to Make Yuca con Mojo

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1. Boil the cassava in salted water for 20 minutes until tender. Drain well.

   Mark done Start 20 min timer

2. Warm the olive oil and garlic in a small pan over a medium-low heat for 3 minutes, without letting the garlic colour.

   Mark done Start 3 min timer

3. Take off the heat and stir in the orange juice, lime juice, salt and oregano.

   Mark done

4. Pile the cassava on a plate, pour over the warm mojo and scatter with the onion.

   Mark done

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Storage and Reheating

Best eaten straight away. Leftovers keep in the fridge for 2 days.

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve Alongside

• Roast pork
• Black beans
• White rice
• Fried plantains

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.