morsels45

morsels45 said

Mofongo

Green plantain mashed with garlic and crackling in a wooden mortar.

Mofongo
Photo: Diane, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make mofongo

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

In a wooden mortar

40 minutes · serves 4 · Medium

What you need

  • 4 green plantains
  • 150g pork crackling, chopped
  • 6 garlic cloves
  • 4 tbsp olive oil
  • Salt
  • Chicken stock, warm

What you do

  1. 1Peel the plantains under running water — they fight back — and cut into thick rounds.
  2. 2Fry them in oil at 165C for 6 minutes until cooked through but pale. They should not brown.
  3. 3Crush the garlic with the oil and salt in a mortar into a rough paste.
  4. 4Add the hot plantain a few pieces at a time and pound, working in the crackling as you go.
  5. 5Splash in warm stock if it stiffens. It should hold together but not be smooth.
  6. 6Press into a bowl, turn out, and pour more broth around it.

Trifongo, with cassava

50 minutes · serves 4 · Medium

What you need

  • 2 green plantains
  • 1 ripe plantain
  • 300g cassava, boiled
  • 6 garlic cloves
  • 4 tbsp olive oil
  • Pork crackling
  • Warm stock

What you do

  1. 1Fry the green plantain as before and boil the cassava until it falls apart.
  2. 2Pound all three together with the garlic paste — the ripe plantain sweetens it and the cassava makes it smoother.
  3. 3Same well in the middle, same broth poured round it.