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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.


Recipe Summary test

45 mins


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

2 ?balls
208 calories; protein 3.6g; carbohydrates 33.2g; dietary fiber 1.8g; sugars 1.7g; fat 6.9g; saturated fat 1.4g; cholesterol 4.6mg; vitamin a iu 140.6IU; vitamin c 19.4mg; folate 28.3mcg; calcium 25mg; iron 0.5mg; magnesium 21.4mg; potassium 308.5mg; sodium 188.4mg; thiamin 0.1mg.

2 starch, 1 1/2 fat