Yuca al Mojo with a Twist

Ingredients

In this adapted version of Yuca al Mojo, we incorporate specific styles ingredients to elevate the dish. The addition of coconut milk lends a rich and creamy texture, while lemongrass and ginger infuse the dish with a refreshing and aromatic twist. These flavors complement the traditional garlic and citrus elements, creating a unique fusion of Cuban and specific styles cuisines. We alse have the original recipe for Yuca al mojo, so you can check it out.

• 2 pounds (900g) yuca, peeled and cut into chunks 2 pounds (900g) yuca, peeled and cut into chunks
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the yuca chunks and cook until tender, about 20-25 minutes. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden.
3. 3.
   Stir in the ground cumin and paprika, and cook for an additional minute.
4. 4.
   Add the cooked yuca to the skillet and toss to coat with the garlic and onion mixture.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass stalk and grated ginger. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Remove the lemongrass stalk and squeeze in the lime juice. Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the dish.
• Serve the Yuca al Mojo with a side of black beans and rice for a complete Cuban meal.
• If you can't find fresh lemongrass, you can use lemongrass paste or dried lemongrass as a substitute.
• Adjust the amount of lime juice according to your taste preference for tanginess.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Yuca al Mojo as a main dish accompanied by a side of rice and beans. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the yuca chunks on a platter, drizzle with the flavorful sauce, and sprinkle with chopped cilantro. Serve with a wedge of lime for an extra burst of citrus.