Boiled cassava with Cuban orange mojo

Ingredients

For 1 serving

• Cassava150 g
• Extra virgin olive oil1.5 teaspoons
• Garlic1.5 cloves
• Fresh orange juice45 ml
• Dried oregano1.5 pinches
• Saltto taste

Method

1. Bring a large pan of water to the boil over high heat and salt it once it boils.
2. Meanwhile cut the cassava into chunks about 5 cm long, score the thick skin and the pinkish layer beneath it and peel them off with your fingers; halve the chunks lengthways and remove the woody central fibre. It must never be eaten raw.
3. Boil the cassava for 20 minutes, until tender, almost translucent, and splitting at the edges when pierced with a fork; drain.
4. While it cooks, peel the garlic and chop it finely.
5. Make the mojo: heat the oil in a small pan over low heat with the garlic for 1 minute, until fragrant without colouring; add the orange juice, the oregano and a pinch of salt and simmer for 1 minute.
6. Arrange the hot cassava on the plate and pour the warm mojo over it.