Been to PR 3 times and have eaten a lot of mofongo there. I tried to bake the plaintains to make this recipe healthier, although I still used a good bit of oil. I thought it was a little dry in the end, but this was probably by fault, and the raw garlic was overpowering. However, the flavor was still good and it went really nicely with the garlic shrimp recipe on this site. Next time I think I will add a yucca or a potato for a smoother mash, and my cousin who cooks a lot with plaintains suggested boiling, which may accomplish making this dish healthier while avoiding the dryness. I think I will also cut down on the raw garlic.
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Been to PR 3 times and have eaten a lot of mofongo there. I tried to bake the plaintains to...