Healthy Green Banana Mofongo

The title of this recipe is probably getting two different reactions right now from my wonderful readers...

Don't worry, Non-Puerto Rican readers, that's how I would say it in English as well. ;) 

To answer the second flabbergasted Jackie Chan, mofongo is accurately defined by Wikipedia as "a fried plantain-based dish from Puerto Rico ... typically made with fried green plantains mashed together in a pilón (which is a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon."  In other words, mofongo is one more reason why Puerto Ricans are awesome. :)  It is a very popular and well-loved side dish here, and it can even be turned into a main dish by stuffing it with some sort of stewed or non-stewed meat or vegetables.  An example of this is my Mashed Yuca Stuffed with Fish in Criollo Sauce.  

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.   

After gathering your bananas, you have to peel them with a knife and slice them into 1/2 inch pieces, as demonstrated by Mom in the pictures below. 

Then, boil them for 10-12 minutes or until easily pierced by a fork. 

If you're using a pilón like mine, divide all of the ingredients in two and mash the bananas in two batches.  First mash half of the garlic with half the oil and half the adobo until it forms a paste. 

Afterwards, add half the bananas and mash together with the garlic mixture.  Repeat the same process with the other half of the ingredients. 

If you want you can combine both batches and serve together in a large plate, family style, like Mom always does.  Alternatively, you can separate it into individual portions and even try stuffing it with other ingredients.  If you try a variation, let me know in the comments how it goes! :)

We ate it with mayoketchup, of course, roasted chicken and a green salad.  To make mayoketchup, combine equal parts mayonnaise and ketchup.  I also like adding a bit of adobo and even sweet pickle relish if I have some on hand.  Here's the neat and simple recipe...

Healthy Green Banana Mofongo 

Yield: 4-5 servings

Ingredients: 

• 8-9 green bananas 
• 3-4 garlic cloves, minced
• 1 tbsp adobo
• 2/3 cup extra virgin olive oil

Note: You can substitute the green bananas for 4-5 green plantains, but I personally prefer making this with green bananas because the texture is softer.  

Directions: 

1. 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. 
2. 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. 
3. Repeat step 2 for other batch.  

Linked to: Inspiration Monday and Marvelous Mondays