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yuca with fruit in a skillet

Yuca Con Mojo (Cuban style)

Paleo, gluten free, vegan, dairy free garlic yuca - so good!
Course Side Dish
Cuisine Cuban
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 351kcal
Author Charla


  • 1 ½ Ib of yuca fresh or frozen
  • 2 teaspoon of himalayan pink salt
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder

To make the mojo

  • 2 tablespoon of coconut oil
  • 1 large red onion sliced
  • 4 garlic cloves minced
  • ½ cup of fresh orange juice mixed with ¼ of lemon this will make sour orange
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • ½ teaspoon of black pepper
  • 1 tablespoon of maple syrup or use agave nectar
  • 1 teaspoon himalayan pink salt or according to taste


To peel the yuca (move onto step 4 if using frozen yuca)

  • Chop off both ends of the yuca so the flesh is exposed and stand the yuca upright, then use a paring knife to cut downwards to remove the bark and the pink skin underneath.
  • Once peeled, cut the yuca lengthways down the middle then in half so you should be left with 4 strips of yuca before cutting into smaller chunks (about 4 inches each).
  • Run the knife along the middle of each piece of yuca to pluck out the fibrous string. Don't worry if each chunk doesn't contain the string just continue until all of the yuca is checked then discard the little string if found.
  • Place the yuca in a saucepan with just enough water to cover then add the pink salt along with the onion and garlic powder.
  • Bring the pot to the boil, reduce the heat to medium, cover and simmer until tender
  • Drain off the excess water and set aside.

To make the mojo sauce

  • Prepare the mojo sauce by first melting the coconut oil in a frying pan on medium heat then saute the garlic and onions until soft (not golden).
  • Quickly add the orange juice, lemon juice, oregano, cumin black pepper, maple syrup and pink salt to the frying pan and stir until everything is combined.
  • Carefully add the small pieces of yuca to the frying pan with the mojo sauce and simmer for 5 minutes before serving.


  • Boil the yuca until it is tender. To determine it's readiness you will need to prick it with a fork.
  • Don't over boil the yuca or it will start to break apart and turn to mush.
  • The cumin and oregano is optional, you don't have to add them if you don't want to.
  • This recipe calls for sour oranges, use those if you can get hold of them or substitute with orange juice along with lemon or lime.
  • Use frozen or fresh yuca to make this recipe.
  • You can purchase fresh or frozen yuca from any Caribbean/Latino supermarket. It's also known as cassava too.


Calories: 351kcal | Carbohydrates: 69g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 802mg | Potassium: 579mg | Fiber: 4g | Sugar: 7g | Vitamin A: 82IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 1mg