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(4 servings)

4 large green plantains, peeled and cut into chunks
Vegetable oil for frying
1 chicken bouillon tablet
11/2 cups water
2 garlic cloves


2 tablespoons olive oil
24 large shrimp, peeled and deveined
4 large tomatoes, chopped
1/2 onion, finely chopped
1 garlic clove, minced
salt and pepper
1/4 cup red pepper
1/2 teaspoon ground cumin
1/4 cup fresh cilantro


Fill a large skillet with oil and heat the oil over medium-high heat to 365F.

Place the crushed garlic, water, chicken bouillon in the microwave and heat for 1 minute. Set aside.

Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side.

Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.

Place the plantain chunks in a bowl or pilon (wood mortar) , add the water and garlic mixture and mash until smooth consistency. Mix well, cover and set aside.

To make the shrimp: Heat olive oil in a large saute pan. Add the onions and cook for about 2 minutes or until translucent. Add the red pepper, garlic, tomatoes and cumin. Cook for about 7 minutes more.

Season the shrimp with salt and pepper and add to the tomato mixture. Cook for about 7 minutes more. Add the cilantro and mix well.

To serve, divide the mashed plantains equally into 4 small bowls. Top each bowl with 6 shrimp and creole sauce. Serve immediately.

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