La mofongo recipe Goes beyond Puerto Rico. It is the dish that people are most proud of. Puerto Ricans. to newcomers to your country. Fruit of the Spanish, Taino fusion y African; presents many ways since it is not only cooked in Puerto Rico. Over time, new trends and innovations have appeared that enrich this delicious dish. That is why we can find similar recipes in several countries in the area.
The mofongo recipe from Puerto Rico
La Puerto Rican mofongo recipe it is not complex. First, slices of the green male banana and they are fried with salt. The canary or the banana does not work as these are too much soft. Later they are crushed in a mortar together with it y oil. Once the paste is formed, they are introduced greaves pork in it inside the mortar. There are also those who do it with prawns. It is compressed and removed with the help of a spoon. It is in the form of ball or jar. Sometimes it is eaten with chicken soup.
Mangu Dominican
Only half an hour of flight separates Puerto Rico for the Dominican Republic. In addition, there is an important Dominican immigrant community in places on the island such as Santurce. These interact with the local gastronomy and give it its own flavor. Furthermore, both nations claim for themselves the invention of mofongo since they share the same ethnic origins.
El mangu It is not exactly the same but it shares fundamentals. The main difference is that the banana se cooks before crush it, it is not boiled. Once crushed, it is presented in the shape of a ball similar to that of the mofongo. On top of the dough, strips of fried onion. This vegetable is widely consumed in the Dominican Republic.
Unlike mofongoThis is not stuffed with pork rinds. The mangu it can be eaten only with the onion. However, it is often served as breakfast accompanied egg, cheese y salami. This dish is known as "The three blows". Tradition says that the term mangu comes from "Man, good!". This was what the american soldiers by testing it during the invasion.
Triphong
This variety of the mofongo yes it comes from the island of enchantment. Three things are needed for the dough. One green male banana, one ripe male banana and approximately 100 grams of yucca. They fry in slices with shawl and they are crushed together in the mortar with garlic and oil, as well as pieces of pork rinds or bacon. It is more common to see bacon in triphong than in mofongo.
Low Cost Mofongo
Eating is expensive in Puerto Rico. There is little price difference between eating at home and at a restaurant. This is because most foods consist of imported. That is why the cheapest alternative to pork rinds are bark of bag. They are added to the mortar together with the garlic, the banana and the oil. Everything is crushed together. There are those who choose butter instead of oil.
http://https://www.youtube.com/watch?v=PZZLm6TYHVY
Bolon de verde
Typical dish of the ecuadorian coast. It is usually served as breakfast. It consists of mashing the fried green banana with garlic and oil. Then the resulting ball that gives it its name is served. Sometimes it goes one and others are filled with greaves or cheese. It is usual to fry the ball again so that it remains crunchier. This is usually accompanied by egg, chilli y coffee.
tacacho
From Peru. It has many similarities with the mofongo recipe. Thus, the ball of fried plantain mashed with chicharrones is prepared just like the Puerto Rican. The only difference is that lard is used in the mortar. It is usually accompanied by pork jerky and chorizo. Its name comes from Quechua: taka chu. This term means "What was beaten." It is not as popular as other dishes in the Peruvian restaurants in Madrid and Spain in general.
Beyond Puerto Rico
These are several examples of a same plate en Different places. They are territories where the local populations have come into contact with the colonizers and with the African slaves. The resulting mixture is a delicious gastronomic tradition.
La mofongo recipe Goes beyond Puerto Rico. However, within the island itself there are several currents. That is why millions of people have the privilege of living in a country with a typical dish So tasty.
