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rsj In reply to Nefisto [2006-02-26 09:31:17 +0000 UTC]

"Green Bananas"
Yellow bananas are nothing like platano at all.

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juliomarcelo In reply to rsj [2007-07-29 05:45:26 +0000 UTC]

Ok, ok.... let's set the record straight:
-banana in spanish is "guineo".
-"plátano" is plantain. A plantain is a variety of the banana family that is a bit tougher and cannot be eaten unless cooked.
-green bananas are "guineos verdes" (verde=green)
-yellow bananas are "guineos maduros" ("maduro" means ripe)
-"amarillo" literally means yellow (as in the color) but in Puertorrican Spanish it also used to refer to the ripe plantain (which is usually yellow colored with some black spots)
-and "platano verde" would be the green or non-ripe plantain. And this last one is the one used to make the famous-delicious-puertorrican-cuisine-platter called "mofongo".
To make mofongo (for 4 people):
-peel and slice 4 green plantains into 4 or 5 pieces each (pieces shouldnt be thinner than 1 inch or thicker than 2 inches), diagonal cuts are usually the best.
-deep fry in medium heat the green plantain pieces until completely cooked (try not to overcook) in cooking oil (corn, canola or olive are ok, but you may use others that you prefer, the best mofongos, though, are fried in "manteca de puerco"- that's pig fat shortening [Crisco can be used], but this is harder to work with if you are not used to it).
-Mix: peel and chop 1/2-1 garlic tooth per plantain
1/8-1/4 teaspoon of salt per plantain
1/2-1 teaspoon of oil per plantain
mash the chopped garlic and salt (for 1 plantain) together in a "pilón" or small wooden mortar (if you dont have one ask your nearest caribbean friend for one- although i think only puertorricans call it pilón). Mash them completely, then add the oil and mash again until completely mixed. (variation: you can add tiny pieces of pork rinds or fried bacon to the mix)
-roughly mash the just-fried pieces of 1 green plantain in the "pilón" with the mix (its always better to do this while the pieces are still hot). Be sure not to mash them completely into a paste, leave it rough with some bits un-mashed (although i'll say something to he/she who can mash the fried plantains completely to a paste: YOU GOT SOME F'N ARMS!!!- and the pilón is probably broken too).
-use the same pilón, mortar (or anything else that you like the shape of) as a mold to shape your mofongo
-if you are doing "mofongo relleno" leave a hole in the molded mush and fill it with your favorite stewed meat (already cooked) -p.rican favorites are pork, shrimp, chicken, conch-fish, octopus, and other seafood (for some reason it is not common to use beef in stuffed mofongo- but you're free to try it, it might actually tern out good!). Cover the meat with a layer of mush and press to make compact.
-you can serve it already like this but in some cases the final shaped mofongo is re-fried very slightly to make it more crispy on the surface (and it looks prettier "doradito" like that)

I hope this helps.

let me know if you try it and how it turns out!!!

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XxButerNutmegxX In reply to juliomarcelo [2008-11-16 03:25:04 +0000 UTC]

that recipe was reeeeeeeealy random, dude

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juliomarcelo In reply to XxButerNutmegxX [2008-11-17 03:48:03 +0000 UTC]

did you try it?

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XxButerNutmegxX In reply to juliomarcelo [2008-11-17 04:14:32 +0000 UTC]

uhh.... no. sry
where did u get it?

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juliomarcelo In reply to XxButerNutmegxX [2008-11-17 23:20:28 +0000 UTC]

The recipe?
... it is a traditional recipe from here Puerto Rico (where i live - it is a tiny Caribbean island just east of the Dominican Republic/Haiti island [which is just east of Cuba {which is just south of Florida, USA}])...
so i pretty much asked my mom to remind me of certain details of the recipe before posting it here
the ingredients you may or may not find in markets where they sell ingredients for Hispanic cuisine.
you should try it, it is very good.

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XxButerNutmegxX In reply to juliomarcelo [2008-11-18 01:34:27 +0000 UTC]

Umm wats it called agin? and wat does it taste like?

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juliomarcelo In reply to XxButerNutmegxX [2008-11-18 01:57:56 +0000 UTC]

its called mofongo... and there is nothing in the traditional north-american cuisine, or mexican food, or fast-food that i know that tastes like it... so i guess you'll just have to either try making it yourself.... or go to a Puertorrican restaurant (and if they do not have mofongo... HOW DARE THEY CALL THEMSELVES A PUERTORRICAN RESTAURANT!!! )

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XxButerNutmegxX In reply to juliomarcelo [2008-11-18 02:59:59 +0000 UTC]

is it spicy? i like spicy.

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juliomarcelo In reply to XxButerNutmegxX [2008-11-18 03:36:00 +0000 UTC]

well you some people add tabasco sauce to it, but only after prepared, cooked, and served... the main seasoning it has is garlic and salt... so if you like garlic (it is kinda spicy, no? ) you'll like this.
google "puertorican restaurant (+ your area's name)" and maaaaybe you'll come up with a puertorrican restaurant near you.

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XxButerNutmegxX In reply to juliomarcelo [2008-11-18 04:00:50 +0000 UTC]

I loooove garlic! i remember wen a was little my baby teeth looked like fangs and i would eat garlic knoys WHOLE to prove i wasnt a vampire though looking back it would be cool 2 be a vampire

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juliomarcelo In reply to XxButerNutmegxX [2008-11-18 04:19:58 +0000 UTC]

you were a pretty cool kid, from the sound of that

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XxButerNutmegxX In reply to juliomarcelo [2008-11-18 04:55:07 +0000 UTC]

thanx^^ u know wat? i just might try that monofgo resipe of yours!

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juliomarcelo In reply to XxButerNutmegxX [2008-11-18 23:24:41 +0000 UTC]

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XxButerNutmegxX In reply to juliomarcelo [2008-11-19 02:46:05 +0000 UTC]

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juliomarcelo In reply to XxButerNutmegxX [2008-11-19 20:55:16 +0000 UTC]

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rsj In reply to juliomarcelo [2007-08-11 15:20:39 +0000 UTC]

Saved for future reference!
Thanks. XD

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juliomarcelo In reply to rsj [2007-08-14 23:57:10 +0000 UTC]

cool!

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