Veggie Topped Mofongo

The Thursday before last, April made this dish for our vegetarian alternative. She wasn’t sure how it would go over, since it is a bit exotic. It is an Afro-Puerto-Rican dish. Of course, she puts her own spin on everything she does. (Where would she get that from? Ahem.) I assured her that enough people had Puerto Rican friends or relatives that they had been exposed to some of this cuisine before. It was very well received. We came home with an empty pan.

Mofongo:

  • 12 large green plantains, peeled, sliced 1/3 inch thick and lightly fried on both sides
  • 2 large root pieces yucca/cassava, peeled, cut in 1″ cubes and boiled until pretty soft
  • 1-1/2 heads garlic, peeled
  • salt and pepper
  • Using a food processor, pulse plantain, yucca, garlic, cooking water, and seasonings in batches. Texture should be like chunk mashed potatoes. Spread in the bottom of a large roasting pan.

Veggies:

  • 8 med-lg onions, sliced
  • 2 lbs carrots, sliced
  • 4 bunches Swiss chard, chopped
  • olive oil
  • salt and pepper
  • 1/4 cup turmeric
  • Working in batches, sauté  the onions and carrots until barely tender, adding part of the turmeric toward the end of each batch. Stir together with the chard and salt and pepper to taste and spread on top of mofongo in pan. Cover and bake @ 350º for  a couple hours.