Mofongo

Ingredients

• •4 green plantains, peeled and cut into 1-inch rounds
• •2 cups vegetable oil for frying
• •8 cloves garlic, minced
• •1/4 cup olive oil
• •1 cup chicken or vegetable broth, warmed
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 teaspoon garlic powder
• •4 strips bacon, cooked and crumbled (optional)

Directions

1. 1Heat vegetable oil in a deep skillet to 350°F (175°C). Fry plantain rounds in batches for 3-4 minutes until golden, then drain on paper towels.
2. 2In a small bowl, heat olive oil and sauté minced garlic until fragrant and lightly golden, about 1-2 minutes. Do not brown.
3. 3In a mortar and pestle or large bowl, mash the fried plantains into a coarse paste.
4. 4Add the garlic-infused olive oil to the mashed plantains and stir well.
5. 5Gradually add warm broth while mixing until the mofongo reaches a creamy, moldable consistency.
6. 6Season with salt, black pepper, and garlic powder to taste.
7. 7Mold the mofongo into balls or mounds using a wooden pestle or your hands, then transfer to a serving plate.
8. 8Top with crispy bacon if desired and serve immediately while warm.

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