Mofongo

Our last stop on the cruise was San Juan, Puerto Rico.  We did not get to Yamburger, instead having lunch at a popular restaurant on Columbus Square.  This is where I heard of mofongo, a plantain dish that goes by several names around the eastern Caribbean.  I'm calling this non-American in labels because of the multiple countries serving variations.  Contrary to my credit card's opinion, Puerto Rico is part of the U.S.

To make this in the traditional way, you fry the plantain slices, then mash them in a mortar and pestle with garlic and pork rinds.  I was working on making this vegan and/or KLP, and subbed in mushrooms for the umami flavoring.  Tempeh is also an option.  You just need to add a touch of liquid smoke (not KLP) or chili powder to get a similar depth.

This recipe is only for the plantain mash.  I'm using the variation on The Spruce Eats, which has a better photo of what the finished product is supposed to look like.  I'm pretty sure the nutritional information is for the whole batch and not per serving, or maybe the computer breakdown did not realize the majority of the oil isn't consumed.  You can top it with any kind of stew, pulled pork, or grilled shrimp.  I had it with black beans, rice, and veggies for Purim.

2 large, green plantains
1 Tb garlic paste
4 oz pork rinds or portobello mushrooms
oil for frying

1.  Finely chop pork rinds.  If using mushrooms, finely chop, then sauté in 1 Tb oil until all the moisture is given up.  Add a teaspoon of liquid smoke or chili powder to season, and a touch of salt to taste.  Set aside.

2.  Peel plantains.  The easiest way I've found is to chop off both ends, then make a long slice down the inside, to open it like a canoe.  Slice the insides into 1/2" thick rounds.

3.  Heat oil 2" deep in a fryer or pot to 350º.  Drop in slices in batches and cook until crispy, about 5 minutes.  Drain on paper towels, then transfer to a mortar and pestle with some of the garlic and grind until smooth.  Think of it like mashing up french fries.  Mine were too chunky and I had trouble breaking down the "skin" of fried outside.  I must have missed that window where they go from too hot to handle to too cool to mash.  You can use a bowl and a potato masher.  Repeat until all of the plantain and garlic have been used.

4.  Once all the slices are mashed, mash in the pork rinds until well distributed.  Either shape the mix into balls or use a lightly greased ramekin to build mounds.  Serve hot with a spicy stew or barbecue.

Difficulty rating  :)