Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 900 gCommercially peeled frozen edible yuca cassava
- 2500 mlWater for boiling
- 1 tspFine salt, divided
- 3 tbspOlive oil
- 100 gOnion, thinly sliced
- 6 cloveGarlic, finely minced
- 60 mlOrange juice
- 30 mlLime juice
- ½ tspDried oregano
- ¼ tspBlack pepper
Make it
- Bring the water and half the salt to a boil in a large pot. Add the frozen peeled yuca and boil for 25–35 minutes, or according to its package, until the pieces are very tender and split easily. Never serve yuca raw or undercooked.
- Drain thoroughly and discard the cooking water. Split the pieces lengthwise and remove any tough central fibers. Keep the tender pieces warm in a serving dish.
- While the yuca boils, warm the olive oil in a skillet over medium-low heat. Cook the onion for 6 minutes, then add the garlic and cook for 1 minute without browning.
- Remove from the heat and stir in the orange juice, lime juice, oregano, pepper and remaining salt. Pour the warm dressing over the yuca, turn gently and serve.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.