Yuca al mojo

Oct 02, 2025enero 29, 20265 37
Cook with Us: Easy, Fresh and Colorful Meals
in Aperitivo

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Medium

Rating

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Ingredients

2 fresh yuccas (you can use frozen too)
1/2 cup avocado oil or olive oil
5 garlic cloves
1/2 purple onion
1 lime
white vinegar
4 tbsp of red bell peppers
1 chicken bouillon cube
sazon adobo
salt
Cilantro

Nutrision Information

Servings Per Recipe
3
Calories
285
Sugar
2g
Fat
14g
A delicious dish from my country the Dominican Republic but can be found all across the Caribbean and other latin American countries. Super easy to make and to save time you can use frozen yuca (iykyk)

Instructions

1.Start off by peeling your yuca
2.Add a chicken bouillon cube to boiling water or just add salt (I add both)
3.add the yuca and boil until fork tender
4.place yuca in a bowl when ready and devein it!
5.In a pan add the oil and garlic
6.Then add the onion, red pepper, lime, vinegar, adobo seasoning, and salt
7.Cook and mix on medium-heat
8.Add the mixture to the yucca and add cilantro and mix
9.Serve as an appetiser or eat as is.
10.Enjoy ❤️
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Dominican Yuca al Mojo 🇩🇴🍋

285kcal
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Prep 15 minutes
Cook 20 minutes
A classic Caribbean side dish! Tender, boiled cassava (yuca) smothered in a fragrant garlic and red onion citrus sauce (mojo). Simple, flavorful, and naturally vegan.
Servings 3 people
Course Appetizer, Side Dish
Cuisine Dominican / Caribbean

Ingredients

  • 2 fresh yuccas (or 1 bag of frozen yuca)
  • 1/2 cups avocado oil or olive oil
  • 5 cloves Garlic
  • 1/2 Red onion thinly sliced
  • 4 tbsp Red bell pepper finely diced
  • 1 Lime juiced
  • 1 splash White vinegar
  • 1 chicken bouillon cube (or vegetable for vegan), Sazon Adobo, and salt to taste
  • Cilantro Fresh, for garnish

Method

  1. Prep Yuca: Peel the yuca and cut into large chunks.
  2. Boil: Add the chicken bouillon and salt to a pot of boiling water. Boil the yuca until fork-tender.
  3. Rest: Knead until a smooth dough forms and let it rest for 5–10 minutes to allow the cornmeal to fully hydrate.
  4. Devein: Once cooked, drain the yuca and carefully remove the woody fibrous core (the vein) from the center. Place in a serving bowl.
  5. Make the Mojo: In a pan, heat the oil over medium heat. Add the minced garlic and sauté until fragrant but not brown.
  6. Build Flavor: Add the sliced red onions, bell peppers, lime juice, vinegar, adobo, and a pinch of salt. Cook until the onions are translucent and slightly softened.
  7. Combine: Pour the hot garlic-onion mixture over the boiled yuca.
  8. Finish: Toss gently to coat, garnish with plenty of fresh cilantro, and serve warm.

Nutrition

Serving1gCalories285kcalCarbohydrates38gProtein2gFat14gSaturated Fat2gPolyunsaturated Fat0.8gMonounsaturated Fat0.5gCholesterol185mgSodium580mgPotassium420mgFiber3gSugar2gVitamin A450IUVitamin C35mgCalcium45mgIron1.1mg

Notes

  • Frozen vs Fresh: To save time, frozen yuca works perfectly! You don't even need to thaw it; just drop it straight into the boiling water.
  • The "Deveining" Step: Never skip removing the center vein! It's tough and inedible, and removing it makes the dish much more enjoyable to eat.
  • Mojo Variation: If you want more tang, add a bit more lime juice or a splash of sour orange (naranja agria) for a truly authentic touch.

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