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home > recipes > vegetables > mofongo
Serves 6. 3 or 4 green plantains, peeled and cut into 1/2 inch pieces 2 tablespoonfuls of ground garlic 1 tablespoonful of olive oil 4 slices of bacon Procedure: Sautee the bacon slices until most of the fat has melted. Add the garlic and olive oil. While step one is going on, fry the plantain slices over medium to medium-high heat in a deep pan with your favorite frying oil. Remove when they begin to turn crisp. Using a large mortar, grind the plantain slices, a few at a time, adding the bacon and seasoning mixture slowly. The plantains should form a thick, hard blend. OR: hollow each ball out in the middle and fill with any tasty dish in a sauce. Some favorites are shrimp (Mofongo Relleno de Camarones), lobster (Mofongo Relleno de Langosta) and stewed chicken (Mofongo Relleno de Pollo).

Mofongo


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(posted March 20, 2006)

Serves 6.

3 or 4
green plantains, peeled and cut into 1/2 inch pieces
2 tablespoonfuls of ground
garlic
1 tablespoonful of
olive oil
4 slices of
bacon

Procedure:
Sautee the
bacon slices until most of the fat has melted. Add the garlic and
olive oil.
While step one is going on,
fry the plantain slices over medium to medium-high heat in a deep pan with your favorite frying oil.

Remove when they begin to turn
crisp.

Using a large mortar,
grind the plantain slices, a few at a time, adding the bacon and seasoning mixture slowly. The plantains should form a thick, hard blend.

OR:
hollow each ball out in the middle and fill with any tasty dish in a sauce. Some favorites are shrimp (Mofongo Relleno de Camarones), lobster (Mofongo Relleno de Langosta) and stewed chicken (Mofongo Relleno de Pollo).


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