Yuca con Ajo (Cassava with Garlic)

Yuca con Ajo (Cassava with Garlic)

I was introduced to this tropical root vegetable a few years back when I ate at a Cuban restaurant with some folks I met while on jury duty. Fortunately or not, my connection to the food outlasted my connection to the people, I don’t see any of those folks today but I cook and eat yuca often.

This dish is easy and very tasty and I just read that cassava contains a great deal of calcium so eat up.

Here’s what cassava looks like at the vegetable stand:

Here’s the process of yuca con ajo:

Peel the bark-like skin off and cut up into 4-5” chunks then boil until soft but not mushy. Saute sliced onions, mashed garlic (as much as you like, I love garlic so I use plenty) in olive oil until the onions are soft. Add some salt and oregano. Top this garlic mixture onto the boiled yuca and there’s your dish.

Can be eaten alone, or with a crispy salad or as I served it, with sliced avocado.

Just a little taste of the tropics!

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