Pasta
Mofongo
- Preparation time
- 35 min
- Servings
- 4
Ingredients
4
- Plantain — to buy4
- Neutral oil — to buy50 cl
- Garlic — to buy3 cloves
- Salt — to buy1 pincée
- Stock — to buy10 cl
Preparation
Peel the green plantains and cut into thick slices.
Fry the slices in oil at 160°C for 6 min until tender without browning.
Drain and mash in a mortar with the crushed garlic and a pinch of salt.
Add a little vegetable stock gradually to bind the mixture.
Shape into firmly packed balls by pressing into a bowl.
Unmold each ball onto a deep plate.
Serve hot, optionally with stock poured around.