Page 13 - AM holiday recipes_2021_sm

(Cassava with

Garlic Sauce)

1 pound of fresh yuca (cassava) peeled & halved Start by peeling the yuca (cassava) skin and cut
1
cup olive oil into medium-sized wedges. Place chopped yuca
2
8 cloves garlic minced (cassava) wedges into a large pot and add water
until wedges are completely covered. Bring to a
1 small onion sliced rings boil and add two teaspoons of salt into water for 5

1
cup naranja agria (bitter orange) juice minutes. Bring to a simmer, cover the pot, and set aside
3
1 tablespoon salt for 20 minutes or until yuca (cassava) chunks are soft.
1
pound chicharrón (pork belly) or bacon (optional) In a medium-sized saucepan, add the chicharrónes
2
cilantro for garnish, finely chopped or bacon and fry until golden brown. Set aside chich-
arrónes or bacon onto a wire rack or plate with paper

towel. Sauté onion rings for 3 minutes; then add olive
oil to saucepan. Bring oil to simmer while adding the
minced garlic, naranja agria (bitter orange) juice, and
remaining salt. Stir continuously for five to seven
minutes.

To serve, place soft yuca (cassava) wedges onto plate or
bowl, remove the fibrous core of the yuca, if any, pour

mojo garlic sauce over the yuca, and add chopped up
fried chicharrónes or bacon. Garnish with cilantro and
add salt for taste.

This side dish was always the star of the dinner table during the holiday celebrations in my family.
My mother always makes sure that the cassava was boiled to a soft and mushy consistency.
Don’t shy away from adding extra garlic and onions. This dish is a great for vegetarians
without adding the optional pork belly or bacon.
~ Johny Hernandez