Mofongo

4 large green plantains
4 garlic cloves, peeled and chopped
4 C water with 1/2 T of salt
1/4 C corn oil
1/2 lb. bacon
1/4 C olive oil
salt and pepper to taste

Peel the plantains and slice into 1/2 inch slices. Drop plantains into salted water. Saute bacon, drain fat, pat dry, chop coarsley and set aside. Heat corn oil over medium-high heat and fry plantains until golden brown, discard salted water. Dry fried plantains on a paper towel. In a large bowl, place fried plantains, garlic, bacon, olive oil and salt and pepper to taste and mash. Press into small cup or bowl to form. Traditionally a pilon is used to mash/form the mofongo.

Mofongo can be a side dish, or you can add chicken and/or fish to make it a main course. I serve mine as main dish with either chicken or shrimp and a white wine, garlic and butter sauce (similar to scampi).

Serves: 4
Start to finish: 45 minutes
Thanks to: Recipe Hound