Yuca con mojo a staple in amy Cuban dinner. Yuca also known as cassava is a starchy root with brown hard skin and white flesh. Cubans eat yuca instead of potatoes. It can be served boiled or fried. I prefer the boiled method with lots of garlicky Mojo Criollo. Make sure you watch the video on how to peel the yuca and read the post I made on making the Mojo Criollo.
- 2 yuca or cassava
- 4 cups plus 4 more cups water
- 2-3 bayleaf
- salt to taste
- Cut the yuca into bite size pieces. Place in bowl with water. Rinse and drain yuca several times till the water comes out clear.
- Place water to boil. Add salt and bay leaf. Cook yuca till fork tender about 20-30 minutes.
- Strain yuca in a colander or use slotted spoon.
- Serve yuca on a platter smothered with Mojo Criollo