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Mofongo is a popular Puerto Rican dish, made
from fried green plantains or fried yuca, seasoned with garlic, olive
oil and pork cracklings, then mashed. Mofongo is usually served with a
fried meat and a chicken broth soup. |
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Left: Mofongo. |
Mofongo is generally made from fried green plantains,
although fried yuca or breadfruit are possible, which is mashed together with
broth, garlic, olive oil, and pork cracklings or bits of bacon. It is often
filled with vegetables, chicken, crab, shrimp, or beef and is often served with
fried meat and chicken broth soup.
Mofongo relleno is mofongo stuffed with
stewed beef, chicken or seafood, with stewed sauce poured over. The soup served
with mofongo is often seasoned with saffron.
The dish is ultimately of
African origin and is a variant of a dish called "fufu" which is made from
various starchy vegetables and was introduced to the Caribbean by Africans in
the Spanish New World colonies such as the Dominican Republic, Cuba, and parts
of Puerto Rico. But unlike mofongo where unripened plantains are fried, then
mashed, fufu is made of either green or semi-ripe plantain boiled then
mashed. Both fufu and mofongo are seasoned after the plantains are cooked and
mashed.
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Recipe Ingredients |
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Monfongo is made by
mashing tostones (twice fried plantains) with
garlic, olive oil, and
chicarrones or
bacon.
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3 green
plantains
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1
tablespoon crushed garlic
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1
tablespoon olive oil
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½ lb.
chicharrón or cooked bacon (crumbled)
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Vegetable oil for frying
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Makes about 3 medium size balls. |
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Recipe Cooking and Preparation
Method |
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Mix together the garlic olive oil and
chicharron or bacon.
Mash the tostones, a few at a time in the pilon (never use a food
processor), adding a little bit of the garlic mixture. You will have to
work a few slices at a time. When all done,
mix all the batches together for even distribution of seasoning. Add
salt if needed. This is a side dish that needs to be served warm. Keep
forming balls until mixture is all used up. |
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Food Serving Suggestion |
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Serve with fried pork meat and fried onions, or with
soup, or as a side dish.
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape
the mixture into balls and drop in any soup. |
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