Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Mofongo
Date: February 17, 2008
3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley
Peel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold good water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Sauté in vegetable oil until softened but not browned. Set aside on paper towels to drain and cool.
Mince or press garlic, add to olive oil and mix well.
Process cooled plantains in a food processor until barely smooth (this is traditionally done with a mortar and pestle).
Break chicharrones into bite-size pieces.
In a bowl, mix plantains, chicharrones, garlic and oil. Taste for seasoning and add salt if necessary (chicharrones may make dish salty enough). Form into chicken egg-size balls with your hands. Serve warm, dusted with cilantro.
Makes about 20 balls.