Mofongo A Lo Macho Recipe

Preparation Directions

1. 1

   Prepare Mofongo

   Peel the green plantains and cut them into thick slices. In a large pot, heat the olive oil over medium heat. Fry the plantain slices until golden brown on all sides, about 5-7 minutes. Remove from the oil and drain on paper towels.

2. 2

   In a mortar and pestle, mash the fried plantains with garlic and salt. Gradually add chicken broth until the mixture reaches a smooth yet thick consistency. Form the mixture into balls or a mound.

3. 3

   Prepare Seafood Sauce

   In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté until softened. Add garlic and cook for another minute.

4. 4

   Add shrimp and clams to the skillet, cooking until shrimp turn pink. Pour in coconut milk and add saffron. Season with salt and black pepper. Let it simmer for about 5-7 minutes until slightly thickened.

5. 5

   Assemble and Serve

   Place the mofongo on a serving plate, top with fried fish fillets and generously pour the seafood yellow sauce over the top. Serve hot.