My husband and I were in a group of ten with one guide who walked to wonderful eateries all over Old San Juan, and at one of the places we actually got to use a mortar and pestle to make it ourselves then eat it! Delicioso!
From Rose’s Book, Surrender to Peace
In Surrender to Peace, Joy Worth runs away to Puerto Rico with a broken engagement, broken heart, and questions for the Lord. Can Forest Ranger Benigno Cook earn her trust and love while helping her learn to hear God’s still, quiet voice again?
Rose’s Recipe for Mofongo:
Mofongo is made several ways, so I will tell you a couple here, but it is open to substitutes, so feel free to use or add other foods you like, too.Ingredients:
4 Green plantains, peeled and cut into rounds
* Olive oil -- 3 tablespoons plus 1 T oil later
Garlic, minced -- 3 to 4 cloves to taste
1 cup pork cracklings, or shredded pork, or 1 cup of any other meat you prefer like chicken or seafood
Salt -- to taste
Directions:
Soak the plantain in salted water for 10-15 minutes, then drain and sauté the plantain slices in 3 T medium hot oil for 10-12 minutes (done, but not crispy)
In food processor or with potato masher or mortar and pestle (the authentic way!) mash the plantains with the garlic, salt, and 1 T oil until smooth, then stir in whatever meat you choose.
Next, form this mixture into balls by hand (several small or 2-4 large ones) and serve warm, or serve the balls with some kind of stew ladled over the top. I even read one recipe that suggested deep-frying the balls before serving, but I will leave that up to you and your judgment.
Hope you enjoy this authentic Puerto Rican dish!
