always BOIL THE CASABA AND THE YUCA. NEVER EAT THEM RAW.
Cassava with Garlic and Citrus
In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats. This recipe was published in our March 2011 issue as a part of Dorothy Irwin's piece on cassava, Taking Root.
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Credit: Todd Coleman
3 lbs. cassava, peeled
Kosher salt, to taste
1/2 cup olive oil
16 cloves garlic, finely chopped
2/3 cup sour orange or lime juice
2 tbsp. roughly chopped oregano
Freshly ground black pepper, to taste
1. Cut cassava into 3″ lengths, then lengthwise into 6 sections; using a knife, cut away inner core of each. Place cassava in a 4-qt. saucepan and cover with cold water; season with salt and bring to a boil. Cook until cassava is tender, 8–10 minutes. Drain and set aside.
2. While cassava is cooking, make sauce: Heat oil in a small saucepan over medium heat; add garlic and cook, stirring occasionally, until garlic is fragrant and sizzling but not browned, 3–4 minutes. Transfer to a bowl; whisk in juice and oregano; add cassava, season with salt and pepper, and toss. Let sit for 10 minutes to marry flavors.
See how to prepare cassava in the gallery »
