Cuban boiled cassava with garlic citrus mojo (Yuca con mojo)

1. Cut the cassava into 6-8 cm pieces, pare off the thick brown skin and the pinkish layer underneath with a knife and halve the pieces lengthways.

2. Put in cold salted water, bring to the boil and cook for 25-30 minutes until easily pierced with a fork and the pieces start to split; drain and remove the hard, woody central core.

3. For the mojo, crush the garlic to a paste with a pinch of salt in a mortar and mix with the juice of the bitter oranges (equal parts orange and lime juice can stand in).

4. Heat the olive oil in a small pan and wilt the thinly sliced onion in it for 2-3 minutes; take off the heat and pour in the garlic citrus juice – it sizzles, which rounds out the flavour.

5. Put the hot cassava on a platter and pour the warm mojo, onions and all, over it so it soaks in.

6. Serve immediately with roast pork (lechón).

Tip: Bitter orange (naranja agria) is the "lemon" of Cuban cooking – if you find some, freeze the juice in ice-cube trays.