web analytics
Black Velvet
December 16, 2012 – 3:09 pm | 17 Comments

Childhood memories are vivid, almost indescribable in their detail, and impossible to forget. A Christmas memory I have is that of a black velvet dress  a family friend gave to me for my seventh Christmas.
The …

Read the full story »
casa + cultura

The sabor of Latino living.

dichos + del alma

Inspiration and reflection.

el buzz

News and pop culture.

foto + video

See us. See yourself.

the habla habla

Our stories.

Home » casa + cultura, food

Do You Mofongo? Or Do You Fufú?

Submitted by on January 25, 2010 – 9:14 am5 Comments

I got a kick out of this video of Guy Fieri – of the Food Network show, Diners, Drive-ins and Dives. He was in Miami looking for a great “mofongo.” I like how he says it, “MA-FAHNG-OH.”

He found what he was looking for at a place called Benny’s Puerto Rican Cuisine.

Sadly, I am 3,000 miles away, so I just have to make my own. But we Cubans call it, Fufú. (This is already starting to get good, isn’t it?)

Fufú

3 large plantains (not completely ripe – just a few flecks of black spots)
3 cups of chicken stock
¼ lb. Pork meat (a fat, boneless pork chop with the fat on it works great) – sliced into super small pieces
Water
Olive oil
5 cloves garlic, mashed
¼ cup yellow onion, diced into small pieces
About 4-5 tablespoons softened butter
Salt and pepper to taste
1 Lemon

I know there are a lot of steps, but don’t let that scare you. This is a pretty simple dish.

1. Cut the ends of the plantains (discard).
2. Score the plantain skin lengthwise – do not peel!
3. Slice the plantains into 2-inch rounds.
4. Place the plantains in the chicken stock in a large saucepan.
5. Bring to a boil, reduce heat to medium low, and simmer until tender – about 30 to 40 minutes.

6. In a separate saucepan or small frying pan, place the pork and just cover with water.
7. Bring that to a boil, reduce the heat to low and simmer until the water is gone.
8. Add a bit of olive oil to the cooked pork and fry until they are brown and tender.
9. Remove from the pan and set aside.
10. Sauté the garlic and green onions in olive oil or if there’s enough fat in the pan, just use that.
11. Return pork to the pan.
12. The plantains should be fully cooked by now, remove them from the broth (be sure to save that broth) and remove the peels (they should fall right off).
13. Mash the plantains with a hand masher using a little bit of broth. You are going for the consistency of thick mashed potatoes. Don’t try to get all the lumps out. We like the lumps!
14. Add the softened butter and mash it into the plantains.

15. Add the mashed plantain to the fried pork, onions and garlic, stirring constantly over low heat.

16. Add salt and pepper to taste and generously squeeze the lemon over the whole thing before serving.
17. Serve it hot!

So, tell me… Do you Mofongo? Or do you Fufú? I want to know.

Benny’s Puerto Rican Cuisine is located at 2500 SW 107 ave. Miami FL, 33165. tel. 305-227-1232 open Tues.-Sun. closed Mondays.

(This recipe previously appeared on Babalu Blog.)

Share, por favor!

5 Comments »

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.

CommentLuv badge