When I first started cooking, it was all the foods I had grown up with. Just gluten and dairy free. But as the years have progressed, I am learning to reach out, to try new foods, flavours, modalities and combinations. I see my growth in cooking as parallel to my growth as a person. Opening myself up to the risks of sharing a new recipe is akin to being vulnerable in a relationship. You’ll never know if you don’t try. Its sharing a piece of me that I don’t know if it will be accepted or not. The real me that I am proud of and have put work into.
One of those such creations, is my love for plantains. Several years ago I was introduced to plantains in the form of Mofongo in Puerto Rico. It was only recently though, that I began experimenting, to create my own Mofongo. Personally, I can’t tolerate white potatoes very well. So mashed plantains with bacon and tonnes of flavour? Sign me up.
There are lots of versions out there, but this is mine. Its a winner every time.
- 4 plantains, peeled and chopped into ½ inch pieces
- 4 pieces bacon
- 4 tbsp coconut oil
- ½ tsp each onion and garlic powder
- sea salt and pepper to taste
- place plantains in pot of water and boil until parboiled (can poke a fork through)
- meanwhile, sauté bacon in frying pan
- remove bacon from pan and cut into small pieces
- in same pan, add coconut oil and heat on medium heat. (too high and it will smoke the coconut oil)
- once, plantains are done, add to bacon grease and coconut oil. Sauté plantains until completely softened. (can squash with a fork)
- remove plantains from heat, place in bowl and mash.
- Once all pieces completely mashed, add spices and bacon. Mix well.
- Serve as a side dish like you would mashed potatoes. Traditional mofongo is shaped into rounds and served almost like a cake. I prefer it this way.