Yuca con Mojo | Cuban Boiled Cassava with Garlic-Citrus Sauce

Cut the cassava into 6 cm cylinders. Score each cylinder lengthwise, then use the back of a knife to peel off the skin and the pinkish layer beneath it. Immediately place the peeled pieces in cold water. Halve any thick cylinders lengthwise.

Put the cassava in 2.5 liters of cold salted water and bring to a boil. Reduce the heat to medium-low and cook for 25 minutes. It is ready when a knife tip slides in without resistance and the edges begin to split; if it cooks for 5 minutes longer, the pieces will fall apart.

Grip the tough, string-like fiber in the center of each drained piece with your fingers or a fork and pull it out in one motion. Arrange the pieces on a large serving platter while still hot.

Cook the thinly sliced garlic and julienned onion in the olive oil over medium heat for 3 minutes, until the garlic is just golden; it will taste bitter if it browns. Remove from the heat and add the cumin, thyme, salt, and black pepper. Then pour in the citrus juice all at once. The oil will sizzle and foam, and the mixture will come together as a sauce.

Pour the boiling-hot mojo over the hot cassava. Gently shake the platter so the sauce flows between the pieces. Serve hot with rice and boiled black beans.