In the Caribbean, mofongo--dumpling-like balls--are made with plantains, but in this Puerto Rican-inspired healthy recipe, yuca is cooked and mashed to a doughlike consistency with scallions, bacon, chicken broth and garlic, then formed into balls. Serve as a side dish to braised, grilled or roasted meat.

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Ingredient Checklist


Instructions Checklist
  • Remove the thick peel from each yuca with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise. Place in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes. Drain and pat dry. Remove the thin woody cores. Chop the yuca into 3/4-inch pieces.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the yuca and cook, stirring occasionally, until very tender, about 10 minutes. Stir in scallions. Cook for 1 minute more. Transfer to a bowl.

  • Using the side of a chef's knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste. Stir the garlic paste and bacon into the yuca mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.

  • To serve, use an ice cream scoop to shape the yuca mixture into 2-inch balls (about 1/3 cup each) and sprinkle with cilantro.

Nutrition Facts

208 calories; 6.9 g total fat; 1.4 g saturated fat; 5 mg cholesterol; 188 mg sodium. 309 mg potassium; 33.2 g carbohydrates; 1.8 g fiber; 2 g sugar; 3.6 g protein; 141 IU vitamin a iu; 19 mg vitamin c; 28 mcg folate; 25 mg calcium; 1 mg iron; 21 mg magnesium;

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Rating: 5 stars
I boiled the yuca a bit too long in the beginning but followed the rest of the recipe and it came out great! Read More