Monday, November 22nd, 2010
Recipe yields 8 mofongo balls
Garlic powder (optional)
4 green plantains, peeled and cut into bite-sized chunks
2 cups of chicken stock
4 tablespoons of olive oil
Several chunks of bacon, dried pork skins, or any cooked meat/fish of your choice.
4 cloves of finely chopped garlic
Fresh cilantro, lime and avocado slices for garnish
Start by soaking the peeled, chopped plantains in a cold bowl of salted water for five minutes. Dry each piece with paper towel and fry in oil over medium heat until both sides of each chunk are lightly browned and their insides have softened. Add salt to taste.
Meanwhile, heat the chicken stock in a saucepan over low heat. Season with garlic powder and cilantro.
In a separate bowl, combine meat/fish with garlic, cilantro, salt and pepper, then add in cooked plantains. With a large fork or the handle of a rolling pin, aggressively mash the plantains into the rest of the mixture until it is smooth but not whipped. With clean hands, roll the mixture into several balls, each roughly the size of a clementine.
Serve in bowls with cilantro-garlic broth at the base. Garnish with lime, cilantro and avocado slices.
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