Yuca, a starchy root vegetable native to South America, is used in the popular Hispanic dish yuca con mojo, which consists of boiled yuca root with a garlic sauce. The recipe calls for basic ingredients such as garlic, onions, and citrus juice, and can be personalized. Yuca can be substituted for potatoes in many recipes and is rich in calcium, phosphorus, and vitamin C.
Yuca — also sometimes known as manioc or manioc — is a root vegetable native to South America that is used in many Hispanic recipes. Yuca con mojo is a popular dish that uses yuca root. Its name roughly translates as “yuca with garlic sauce,” and it is a fragrant mix of aromatics and boiled yuca root. While each family adds its own special twist, the recipe base for yuca con mojo remains the same.
The main ingredient in yuca con mojo, the yuca root, actually comes from a shrubby plant that is grown as a crop in many tropical regions. Yuca root is a very starchy food similar to the potato. In fact, in many recipes that call for baked or boiled potatoes, yuca can be substituted; the two foods have very similar textures when cooked and cook readily in the same manners. Inside the yuca root is a white or yellow pulp rich in calcium, phosphorus and vitamin C.
To make yuca con mojo, a few basic ingredients like garlic, onions, and citrus juice come together to create the base of the recipe; once the base is complete, many cooks add their own special touches to create more personal recipes. The base for the recipe calls for one large yuca root, cut into three workable portions and peeled; four whole cloves of garlic; the juice of one lemon or lime; Salt to taste; a splash of olive oil; a small onion, cut into thin slices; and two handfuls of chopped fresh parsley. Place the garlic and salt in a bowl and mash them into a paste, then add everything else except the yuca and onion. Set this mixture aside while you cook the yuca in a large pot of simmering water until tender. Drain and leave to cool.
While the yuca cools, saute the sliced onion in a skillet until as tender as you’d like. When it’s ready, it will be shimmery and translucent. Then cut the yuca into large pieces and arrange them on a plate. After you combine the garlic mixture one last time, pour it over the yuca and enjoy. Yuca con mole is easily enjoyed hot or cold, and can be prepared in advance and stored in the refrigerator for up to a week.
Protect your devices with Threat Protection by NordVPN
