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Yuca con Mojo
(The following recipe is Cuban.)

Cooking the cassava:
Peel the cassava and cut into one inch slices. Halve or quarter each slice.
Put in a pot and cover with water. Bring to boil. Simmer for 30 to 45 minutes until cassava is soft, like a boiled potato.

Mojo Sauce:
3 cloves garlic
1/3 cup olive oil
juice from 1/2 a sour orange*
1/2 tsp salt

Crush the garlic. Peel and mince. In a small skillet heat the olive oil.
Add garlic and saute for one minute. Add the orange juice and salt and saute another 15 seconds. Pour over boiled cassava.

* - If sour orange is not available in your area you can use equal amounts of orange juice and lime juice. My estimate would be about 2 tablespoons of each type of juice.

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4 of 4 people found the following review helpful:
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A tasty delight, December 1, 2005 - 11:46 PM
Reviewer: E and E from E'ville, CA USA
This would change the concept of yuca anyone has. Don't forget to peel the yuca like a banana or orange (the skin comes right off). It's creamy and don't be afraid of using lots! of garlic.

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