Mofongo

Ingredients

2 teaspoons salt
3 tablespoons oil
1 cup chicken broth or sancocho broth

Preparation

1
Peel plantains. Cut into one inch slices and sprinkle with half of salt.
2
Heat oil (350 degrees if you are using a deep fryer). Add plantain slices and fry for 10-15 minutes but do not brown. Drain on paper towel.
3
In a mortar and pestle, crush garlic cloves and sprinkle with salt, add olive oil to the mixture, some broth and keep pounding.
4
Crush a portion of the fried plantains slices and the pork. Add some of the garlic and olive oil mixture, some more broth and keep pounding.
5
Spoon the mixture and shape into two inch balls. Repeat steps 3 and 4 until you use all the ingredients.
6
Place in oven pan and keep warm until you are ready to serve.

Tools

 



About

Mofongo is a classic Caribbean dish, mostly from Puerto Rico and Dominican Republic and this version is the most basic. Mofongo can also be made with seafood and other foods added to the plantains instead of pork. It is often served as a side dish or as a main with rice and beans on the side. Sometimes it's served with a variety of sauces over the top, including mojo de ajo (garlic and oil), sancocho or chicken broth.

Yield:

2.0 as a main dish 4-6 as a side.

Added:

Monday, November 30, 2009 - 12:30pm

Creator:

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