Traditional Cassava with Mojo Sauce

That is conventional Caribbean aspect dish that could be very tasty. It’s served typically in Puerto Rico and Cuba.


  • 1½ pound of cassava root, peeled minimize and half and in giant chunks
  • 1 teaspoon salt
  • 1 lime or lemon
  • Three-Four cloves garlic
  • 1 onion
  • 2-Three tablespoons olive oil
  • 1-2 tablespoons delicate vinegar


  1. Place the cassava in a big pot cowl it with water and add the salt and lime or lemon juice in order that it doesn’t discolor.
  2. Convey the pot to a boil, then flip the warmth down and prepare dinner till the cassava is al dente 30 minutes or so.
  3. In the meantime, chop the onion in small items.
  4. Mash and mince the garlic
  5. Warmth the olive oil in a sauce pan, add the onions and sauté till glassy.
  6. Add the garlic and vinegar.
  7. Calmly add a pinch of salt and black pepper.
  8. Drain the cassava and place in a serving dish.
  9. Pour the mojo over the cassava.