What started as just an exploration into my cooking heritage ended up becoming one of the tastiest dishes I have made. Mofongo is a Hispanic dish made traditionally with plantain, pork rinds, and lots of seasoning. At first I was wowed by the thought that it reminded me of Tom Tom or Pound plantain The only difference was that it had meat in it. However, I shouldn’t be too surprised because we, in the Caribbean, share a common thread when it comes to cooking.
So, armed with that information and how similar it was to Tom Tom I decided to try this plantain dish and of course as always it would reflect our Trini Cooking flavour. I can’t really get away from that. It’s totally me and it would always be that way.
Lately I’ve been coming to terms with what it really means to be trini and my trini cooking identity. More now than ever I feel proud to do dishes with my trini fusion and taste and have no qualms to creating and adjusting recipes that reflect me.
As far as I could remember when we read cookbooks we were always daunted by the foreign ingredients and somewhat gave up on the recipe or, in some cases, we substituted ingredients until the recipe took on a life of its own entirely different from the original.
Luckily with this mofongo recipe you don’t have any “adjusting” to do since the ingredients are available locally…..Now you may wonder why I did such a recipe. I’ll tell you, to me its pure adventure delving into recipes especially those of our Caribbean neighbours. You never know what gems you may dig up. Plus, you now have another recipe you could use when you are staring at green plantains in the market and wondering what else you could make with plantain instead of just frying it lol.
Anyhow I digress. Try this mofongo recipe and tell me what you think. Note however, that you could use pork rinds and bacon. I didn’t use them because not everyone eats pork at my home ( you know I have to study that as well when I’m cooking lol )
four green or half ripe plantains, peeled and sliced 1/2 inch thick *
2 tbsp chadon beni, chopped
1 tsp fine leaf thyme
1 1/2 garlic cloves, minced
1/4 cup + 2 tbsp olive oil
1/2 cup crisp turkey bacon
oil for frying
Note: In my case I had to mash separately in two batches.
Well that’s it for another scrumptious post. See you soon with some more delicious creations.
Ah gone 🙂