So what the heck is Mofongo ? And how did I, a white girl from Maryland, get involved with making legit mofongo? I’m glad you asked.
Mofongo is a Puerto Rican dish that’s made by mashing fried green plantains in a pilon (a mortar and pestle). You use the mortar to shape the mashed plantains in a small bowl, then turn it upside down in the middle of your plate surrounded by either a red sauce or broth. Chicharones (pork cracklings) can be mixed into the plantains, but if you don’t have any fresh cracklings then you can use bacon. I’ve made mofongo both ways, so I can say that bacon is much easier- and just as tasty.
I know all this because I moved to Miami with my Mom when I was eight and in the intervening decade plus, have become an honorary chonga. Obviously.
Jimmy’z Kitchen in Miami is famous for their mofongo. It’s probably the only restaurant I can think of that sells it on a regular basis. ‘Regular’ being only on weekends, as it is so labor intensive.
But don’t let that deter you.
I’m not a huge fan of bananas (childhood traumas, old daycare lady force feeding us bananas or else we had to stand in The Corner) but I freaking LOVE plantains. Starches smarches. Whoever said plantains were too starchy to be on a primal/paleo diet was stupid.
If it’s good enough for Robb Wolf, it’s good enough for me. #wordstoliveby