Mojo is a garlicky sauce popular in Cuba and throughout the Caribbean region. It is commonly used to flavour cassava, and can also be served with a variety of grilled meats, fish, seafood and vegetables.
The recipe below has been adapted from one found on Taste of Cuba.
- 1/2 cup extra virgin olive oil, plus extra to fry the prawns
- 3-4 garlic cloves, peeled and finely chopped
- 80g coriander leaves, finely chopped
- 1 tsp freshly ground cumin powder
- 1-2 tbsp jalepeno peppers, finely chopped
- 1/2 cup orange juice
- 1/2 cup lime juice
- salt and pepper to taste
- Prawns – 10 per person if serving as a main or 5 per person if serving as a starter
- Heat the olive oil in a saucepan over medium heat. Add the garlic into the hot oil and sauté, before adding orange juice, lime juice, cumin, salt and pepper. Once the sauce begins to boil, remove from the heat.
- Place the sauce into a blender, along with the jalapeño peppers and coriander. Mix until the ingredients combine together, about 30 seconds.
- In a frying pan, stir fry the prawns in olive oil, with salt and pepper, until cooked.
- Serve the prawns with the sauce poured on top.
I am linking this post to the current Flavours of the Caribbean event, which is run by Nayna Kanabar of Simply.Food and guest hosted by me. I would love it if you could all get involved and create some recipes from the islands. Follow this link to find out more (click here).