
🇨🇺 CubaCatalog recipe
Boiled cassava under hot garlic-citrus oil with onions — the Cuban table's most loyal side.
For 6 servings.
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Boil yuca in salted water until a fork slides through, 25 minutes; drain and split out the woody cores.
Heat oil with garlic and onion rings until just golden; add citrus juices off-heat — it will roar.
💡 The hot-oil-meets-citrus hiss is the mojo moment. Stand back, pour proud.
Pour over the yuca and let it drink 5 minutes before serving.
Yuca predates every ship that ever found the island. Drowned in mojo it becomes the quiet star of Nochebuena — the dish nobody photographs and everybody finishes.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.