As for the first Mr. Chan's question, the way Mom healthified mofongo here is by using green bananas, instead of plantains, and boiling them. She made it moist with extra virgin olive oil and added flavor with garlic and adobo. It's really that simple, but it's so so SO delicious and the texture is almost fluffy. Very light and soft and garlicky. Mom is a genius!
As you can see we are blessed to have a banana tree in the backyard, so we have access to this yummy dish all the time. Here's Mom cutting down 9 green bananas, which is what she used for the four members of my family, and there was some left over. You could also substitute green plantains and boil them too. We've also done that, but the texture you get by boiling green bananas is far better in our opinion. I would save the plantains for doing the original fried version.
Healthy Green Banana Mofongo
- 8-9 green bananas
- 3-4 garlic cloves, minced
- 1 tbsp adobo
- 2/3 cup extra virgin olive oil
- Peel green bananas and slice them into 1/2 inch pieces. Cook them in boiling water for 10-12 minutes or until easily pierced by fork.
- If you're using a mortar and pestle like mine, add half of the minced garlic, half of the adobo and half of the olive oil and mash until it forms a paste. Add half of the cooked green bananas and mash together. Taste and adjust seasoning if it needs it.
- Repeat step 2 for other batch.
Linked to: Inspiration Monday and Marvelous Mondays