This weekend was officially the last one before school for my kids, so we gather some friends for the last BBQ.
We had the usual in this occasions: ribs, chorizos, longanizas, butifarras … (sausages in one word), but to give it a Panamanian touch I added some Yucas al mojo and, to commemorate the beginning of fall, a walnut cake (I also made some Sticky barbecue chicken wings and drumsticks but no pictures, so no post).
Today I bring you the yuca (Cassava or manioc). Kind of summery, I know, but hey, until September 21st is still summer isn’t it?
Cassava with Mojo
Ingredients2 pounds yuca The juice of one lemon 6 coriander leaves 1 onion diced 2 garlic cloves diced 125 g. butter Olive oil Salt and pepper to taste
Peel and cut the yuca. Put it in a big pot with enough water to cover and 2 leaves of coriander, 2 tbsp. of oil and salt. Let it cook until tender (20 to 30 minutes).
Meanwhile, chop the coriander and mix it in a big platter with onion, garlic, butter, lemon juice and olive oil.
When the yuca is ready discard the coriander leaves in the water and drain, then mix it with the dressing while still hot, so the butter will melt. Add salt and pepper to taste.