Mofongo Recipe from Havana Central

         

 



I had the pleasure of tasting this dish while visiting Puerto Rico a few years ago and decided to share this recipe with you guys. You are welcome to use meat instead of shrimp or octopus salad.  This dish is out of this world.  I have included a brief history of the dish in case you guys are interested.  by Mags


Mofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa. The classic way to serve mofongo is in the mortar (pilón) in which it was mashed.

Mofongo Recipe from Havana Central

1 1/4cups Green Plantain cubed

1 Tbl Butter

1/3 tsp Fresh  Parsley chopped

1/3 tsp Salt

1/3 tsp black pepper

2 Tbl  Chicken stock (or Fish Broth)

1 piece (optional) Mariquita (plantain chip)

1 Tbl cooked Chicharon de Puerco (fried pork belly) (or garlic shrimp, or octopus salad)

6 oz Meat of choice in sauce or (without meat)

1.       Place cut plantain in fryer for 3 to 4 minutes.

2.       When done put in a bowl and add garlic, butter, parsley, salt, pepper, and chicharon (Fried pork, Or Shrimp, or Octopus salad).

3.       Mash all ingredients together; be sure all ingredients are mixed evenly.

4.       Use a mold shape of choice.  Pack mixture into mold.  Tap plantain mixture out on to serving dish.

5.       Make a small indentation on top of plantain.

6.       Place 1/3 ‘of meat of choice’ on top of the mofongo and the remaining ‘meat of choice’ around the mofongo.

7.       Serve with Mariquita garnish (or Shrimp)