Cuban Yuca with Garlic Mojo Marinade
My godfather is Cuban, and he often makes yuca dishes, including my favorite Yuca with Garlic Mojo Marinade. It’s vegan, gluten-free, simple to make and a perfect Passover side dish. Heavy on olive oil and garlic, two staple ingredients in Sephardic cooking, it celebrates the diversity of the Jewish experience and the wandering Jew. Plus, it’s a tribute to the Latin American countries that accepted Jewish refugee immigrants.
- 2 pounds frozen yuca chunks (you can usually find these in the Latin section of the freezer)
- ½ cup olive oil
- 6–8 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ freshly squeezed lime juice
- Put the yuca in a large pot and cover with water, salt generously and bring to a boil. Cook until fork tender, about 20 to 30 minutes. Drain and set aside. In the meantime, in medium saucepan over low heat, heat olive oil and add garlic, salt and cumin. Heat, stirring occasionally until fragrant. Do not let the garlic brown. Set aside for 2 minutes to cool. Then, stir in the fresh lime juice. To serve, transfer yuca to serving dish and top with sauce.