Yuca (common names cassava, Brazilian arrowroot, manioc, and tapioca) is a woody shrub of the spurge family, native to South America. We eat mainly around the holidays. As a surprise for my husband I decided to give it a try for the first time.


  • Servings: 6-8
  • Difficulty: medium
  • Print

5 lb pre-cut and frozen yuca
4 ounces unsalted butter
3/4 cup mojo marinade
1/2 sweet onion, thinly sliced
1 tablespoon fresh minced garlic
1/2 cup of olive oil

1-Place frozen yuca in a large stock pot with water, cover and bring to a boil. Check after 30 minutes, but it can take as long as an hour for it to be tender. Drain and set aside.
2-While the yuca is boiling, melt butter, add olive oil and garlic in a small sauce pan on medium heat. Allow the garlic to cook for about a minute. Add the mojo and onions. Cook in low heat.
3-In a 2 quart pyrex arrange the boiled yuca and pour the sauce all over. Allow it to soak for about 10 minutes and serve warm.

Enjoy, Bon Appétit, Buen Provecho!                             EdibleReflections.com

This was a total hit. Not only was my husband happy that we were having yuca, but it reminded us of our own heritage and brought back so many memories.

I’m sharing this recipe at:
Daily Dish Magazine Foodie Friends Friday Fiesta Friday Badge Button I party @ peeled wellness

Have a fantastic weekend!

Ili 🙂


  1. Kaila says:

    This is so cool! In the past, I’ve only seen yuca fries. The seasoning on these sound as though they’ll stay on the refreshing side. I bet they’ll be a hit at the party.

    Thank you so much for bringing these to the fiesta this week! Happy FF, and have a fabulous weekend!! 🙂

    Liked by 1 person

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