I was relishing the New York Times “Sidesgiving” section. Flipping through the pages was one succulent recipe after the next. “Creamed Greens Potpie.” I’ll try that tonight. “Brioche Chestnut Stuffing” looked scrumptious, too. Then I got to “Yuca con Mojo.” Hmmm, that sounded interesting.
The starchy root of the cassava plant might be a great Thanksgiving side. “Simply (*I like that word) boiled and drenched in garlicky mojo.” Wasn’t sure what “mojo” meant in this context, but this season especially, we could all use more of it. Most of the ingredients I have: olive oil, peppercorns. bay leaves, “2 pounds yuca (see Tip).”
I looked down for information when buying, especially helpful for me: A Yuca Nubie. “If dark veins run through, do not eat, as it can be poisonous.”
I turned the page immediately. The “Southern Macaroni and Cheese” sounded safer.