Ingredients with Measurements:
- 3 green plantains
- 4 cloves of garlic
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of vegetable oil (for frying yuca)
- 2 large yuca roots
- Salt to taste
Special equipment needed:
- Large mortar and pestle
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Peel and cut the plantains into 1-inch pieces.
2. In a large pot, boil the plantains with garlic cloves until they are soft, about 20 minutes.
3. Drain the plantains and garlic, reserving 1/2 cup of the cooking water.
4. In a large mortar and pestle, mash the plantains and garlic with olive oil, salt, and black pepper until smooth.
5. Gradually add the reserved cooking water until the mixture is soft but not too wet.
6. Set aside the mofongo mixture and let it cool.
7. Peel and cut the yuca roots into 1-inch pieces.
8. In a deep fryer or large pot, heat the vegetable oil to 375°F.
9. Fry the yuca until golden brown, about 5-7 minutes.
10. Drain the fried yuca on paper towels and sprinkle with salt.
11. Using the same mortar and pestle, mash the fried yuca until smooth.
12. To serve, form the mofongo mixture into balls and make a well in the center.
13. Fill the well with the mashed yuca and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Boil the plantains and garlic until soft
- Fry the yuca at 375°F
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 55g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- You can use ripe plantains instead of green plantains for a sweeter flavor.
- You can use canola oil instead of olive oil.
- You can use a food processor instead of a mortar and pestle.
Variations:
- You can add cooked bacon or pork to the mofongo mixture for extra flavor.
- You can top the mofongo with sautéed shrimp or chicken.
- You can add chopped cilantro or parsley to the mashed yuca.
Tips and tricks:
- Make sure the mofongo mixture is not too wet or it will fall apart.
- Use a deep fryer or a pot with high sides to avoid oil splatters.
- You can freeze the mofongo balls for later use.
Storage instructions:
- Store the mofongo mixture and fried yuca separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the mofongo and yuca separately until hot.
Presentation ideas:
- Serve the mofongo and yuca on a large platter with a side of salsa or hot sauce.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the mofongo mixture is too dry, add more cooking water.
- If the yuca is too hard to mash, boil it for a few more minutes.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid undercooked yuca.
Food history:
- Mofongo is a traditional Puerto Rican dish made with mashed plantains and garlic.
- Yuca, also known as cassava, is a staple food in many Latin American countries.
Flavor profiles:
- Mofongo is savory and garlicky.
- Fried yuca is crispy and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Puerto Rican