• 2 large green plantains
• Frying oil - coconut, avocado, sunflower or canola
• Olive Oil
• Salt - To taste
• Spices - I used ground chipotle, feel free to experiment with what you have in your spice cabinet- cayenne, smoke paprika, cumin etc.
• Meat or meat alternative of your choice
• Rice

1. Have your meaty element prepared in advance, or cooking before your start.
2. Prepare rice according to package directions
3. Heat frying oil to medium heat
4. Peel and slice the plantains into inch rounds
5. Fry the plantains until golden brown and fork tender.
6. Remove them from the oil and place on paper towel to remove excess oil
7. Start the mashing process by mashing some minced garlic in your pestle, adding pieces of plantain, olive oil, spice and mashing in a layering motion with your mortar
8. Taste as you go to ensure your seasoning is on point. Consistency should be mashed, creamy, formable but not too heavily oiled.
9. Pack the ramekin or measuring cup with the mashed plantain mixture
10. Plate up by laying down the rice, then overturn the mofongo and top with your 'meat' of choice, garnish with your favorite herbs.

 

** The 'meaty'ness pictured above is a barbecue style jackfruit, but feel free to get creative. Try a saucy spicy shrimp, fajita style chicken, spicy beans or a more traditional pulled pork

 

Inspired by http://greatfood360.com/make-mofongo