Yuca al Mojo
The combination of the tender soft cassava smothered in a garlicky citrus-flavored sauce and topped with shredded coconut will keep you coming back for more!
- 2 lbs. cassava
- 1/4 lb. margarine
- 6 coriander leaves
- 2 cloves of garlic
- 1 small onion
- lemon juice
- shredded coconut for garnish
Peel and cut the yuca into a large pot.
Boil the yuca with 2 tablespoons of oil, 2 coriander leaves, and salt to taste until soft.
Chop the garlic, the rest of the cilantro, into fine cuts and dice the onion.
In a bowl, mix the garlic, cilantro, onion and add the lemon juice with a pinch of pepper and margarine.
Add the sauce when the yuca is done. Garnish with coconut and serve warm.