Summary

Ingredients

• 800 g manioc (cassava / yuca), peeled, cooked and quartered lenthways

For the sauce: (mojo)

• 3 clove (s) garlic, pressed through
• 1 onion (s), finely chopped
• 2 oranges (bitter oranges), the juice OR:
• 1 orange (s), juice and
• 2 lime (s), juice
• 1 tablespoon parsley, finely chopped
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Most holidaymakers in Spain know mojo on wrinkled small potatoes. In Cuba and the rest of the Caribbean, however, mojo is often served with boiled cassava roots. Depending on whether you are in the Spanish-speaking Caribbean or the English-speaking, the snack is called Yuca con Mojo or Cassava with Mojo or Garlic-Citrus-Salsa.
2. Boil the peeled cassava roots in salted water for 20-25 minutes. They should be soft but not disintegrate floury.
3. Meanwhile, squeeze three cloves of garlic, finely chop a medium-sized onion and - if available - squeeze out the juice of two Naranjas agrias. Bitter oranges are best for this dressing. Alternatively, you can squeeze an orange and two limes. Add the parsley, salt and pepper and stir everything together. Finally, whisk the mojo sauce with four tablespoons of olive oil into an emulsion.
4. If you are not yet familiar with cassava, you can now combine the pleasant with the useful. Take a cassava from the pot, cut off a piece and dip it in the mojo dressing. Then you have an impression of how it tastes and you know whether the cassava is already done.
5. Drain the water from the cooked cassava roots and quarter the roots lengthways. The often thread-like, woody center of the cassava root can be easily removed with a longitudinal cut along the central edge. Cut the root quarters into bite-sized pieces, pour the dressing over them immediately and serve.
6. If cassava is not available, an initial mojo test can also be carried out with cooked pumpkin cubes or sweet potatoes.
7. Music recommendation after a successful cooking session: Muddy Waters Got my Mojo working.