1/2 cup of fresh orange juice mixed with 1/4 of lemon (this will make sour orange)
1 large red onion, sliced
4 garlic cloves, minced
1 tsp of oregano
1 tsp of cumin
1/2 tsp of black pepper
1 tsp himalayan pink salt (or according to taste)
1 tbsp of coconut nectar or sweetener *optional
2tbsp of coconut oil
Chop off both ends of the yuca so the flesh is exposed, then use a paring knife to cut length ways 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 (this should take roughly 30 minutes).
Drain off the excess water and set aside.
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, coconut nectar 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 2 minutes before serving.