Cubans love to eat yuca with many of their meals. But it is mostly a side dish when eaten with roast pork. The most common way of cooking it is by boiling it and then garnishing it with mojo, which is a garlic type of sauce.
Yuca is the root of the cassava plant and it is grown in many countries of Latin America as well as Africa and China.
Here is a recipe for Yuca con Mojo.
4 medium-sized yucas
Cut them 1 to 1 ½ inches thick
Mojo (You can make this or purchase it already made)
2 tablespoons of finely chopped parsley
In a large saucepan over medium heat, simmer the yuca covered in saltwater until they become tender. Takes about 25 to 30 minutes. The drain.
Place the yuca in a serving bowl, add the garlic (mojo) sauce, and sprinkle with the parsley.
Serve and enjoy.