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Yuca al Mojo

Yuca al Mojo

David Taylor
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!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Panamanian
Servings 4 people


  • 2 lbs. cassava
  • 1/4 lb. margarine
  • 6 coriander leaves
  • 2 cloves of garlic
  • 1 small onion
  • Salt
  • Pepper
  • lemon juice
  • oil.
  • 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.