Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it blends with garlic and oranges.
- 6 medium size yuccas
- 2 tablespoons corn oil
- 4 cloves garlic, peeled and chopped
- juice of 2 oranges
- salt to taste
Scrub and peel yucca, place in a large pot with salted water to cover and bring to a boil. When cooked through, drain and allow to cool. Cut yucca into slices lengthwise, and then in half.
In a large skillet, heat the oil and add the garlic. When garlic begins to turn pale golden, add the yucca and the orange juice. Cook until the juice cooks down and thickens. Add salt to taste. This is frequently served garnished with chopped fresh parsley or cilantro.
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