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MOFONGO
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| (Makes about 3 medium size balls) Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon. | |
| 3 | green plantains |
| 1 tablespoon | crushed garlic |
| 1 tablespoon | olive oil |
| ½ lb. | chicharrón or cooked bacon, (crumbled) |
Vegetable oil for frying
First make tostones . . . .
Mix together the garlic olive oil and chicharron or bacon.
Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Keep forming balls until mixture is all used up.
Serve with fried pork meat and fried onions, or with soup, or as a side dish….. yummy!
Use this same recipe to make "Bolitas de Mofongo" to add to stews. Shape the mixture into balls and drop in any soup.
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