MOFONGO DOMINICANO (MASHED PLANTAINS)
Enjoy this tasty side made using plantains - perfect for Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat 1 inch oil in deep 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F). Add plantain slices; cook until golden brown and tender. Remove from oil.
- Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera, if you have one. Return flattened plantains to skillet; cook for 30 seconds on each side or until slightly crisp. Remove from skillet; place in large bowl. Cool slightly.
- Place plaintains, garlic and 1 cup of the broth in food processor. Process until mixture has the consistency of chunky mashed potatoes, adding broth 1/4 cup at a time. Add salt and pepper; process until mixed.
- Spoon into serving bowl; garnish with cilantro. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1660 mg, Sugar 7 g, TransFat 0 g
MASHED PLANTAINS
Mashed plantains make for a tasty Cuban-inspired side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
- Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.
MANGú
Steps:
- In a bowl, combine the onions and vinegar. Add a pinch of salt. Set aside.
- In a large saucepan, boil the plantain in water with 2 pinches of salt, until very tender, about 20 to 30 minutes.
- While cooking plantains, heat the vegetable oil in a Dutch oven.
- Sauté the onions and vinegar (being careful not to burn, as vinegar may splash in oil). Set aside.
- Once plantain is tender, drain and place in a large dish.
- Add the butter or olive oil, and 2 tablespoons of the onion mixture.
- Begin crushing the bananas with a potato masher by gradually incorporating cold water until obtaining a velvety purée.
- To serve, add the onions mixture on top.
- Serve with fried Dominican salami, fried Dominican cheese and fried egg.
SWEET PLANTAIN PUREE
Sweet Plantain Puree, It is one of those things that you can't stop eating once you have given it the first bite. I like to serve it as a side dish when I cook pork, like baked or pan-fried pork chops or roasted pork leg, the combination pairs great.
Provided by Mely Martínez
Categories Appetizers Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Cut the tips off the plantains and place in a large pot. Cover with cold water and turn heat to medium-high. Bring to a boil and then turn down to simmer until they are cooked. Depending on how ripened the plantains are, they will take between 10 to 15 minutes. They have to be soft to the touch and the skin will start to split into some of their sides.
- Remove from pot, drain excess water and let cool until you are able to handle them. Remove their peels.
- Place plantains in a frying pan and, with the help of a bean or potato masher, mash to form a puree. You can also use the bottom of a heavy glass to perform this step, as it is shown in the picture above.
- Now, turn the heat to medium-high and add the butter. Stir well, allowing it to melt, then stir in the cream and season with salt. Usually, the texture is more like a paste than a soft puree, but you can add more cream or butter if that is your choice. Once everything has been well mixed and warmed, it is ready to be served. Enjoy!
Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 2 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 35 mg, Sodium 192 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
TRADITIONAL PLANTAIN MOFONGO RECIPE
Steps:
- Gather the ingredients.
- Heat about 2 inches of oil over medium-high heat in a large skillet or deep fryer to 350 F.
- While the oil is heating up, peel the plantains and cut into 1-inch rounds.
- Fry the plantains until golden and tender, 4 to 6 minutes.
- Remove cooked plantains from the pan or fryer to a paper-towel-lined plate.
- Put the garlic paste in a large bowl or mortar and add the fried plantains, in batches, if necessary. Mash thoroughly.
- Add the pork rinds. Continue to mash and mix until all of the ingredients are combined. Add salt to taste.
- Shape the mofongo into 4 balls and serve.
- Alternatively, you can make the mofongo into a half-dome shape using a small condiment bowl as a mold; push a portion of mofongo down to the bottom of the bowl.
- With the back of a spoon, smooth over and level off the mix.
- Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.
Nutrition Facts : Calories 620 kcal, Carbohydrate 57 g, Cholesterol 40 mg, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, Sodium 990 mg, Sugar 25 g, Fat 34 g, ServingSize 4 mofongos (4 servings), UnsaturatedFat 0 g
MASHED PLANTAINS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.
MASHED PLANTAINS WITH CHORIZO: FUFU
Steps:
- Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
- Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
- Serve with the Mojo.
MASHED PLANTAIN
Make and share this Mashed Plantain recipe from Food.com.
Provided by Mexi-Rosie
Categories Tropical Fruits
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the plantains and cook them in salted water until they become soft inside.
- Leave for a few minutes in a colander to lose excess water.
- Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
- If it has to be reheated, do it in a double boiler.
Nutrition Facts : Calories 261.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 36.4, Sodium 75.8, Carbohydrate 39.1, Fiber 2.8, Sugar 18, Protein 2.7
CREAMY MASHED PLANTAINS (PURE DE PLATANO)
This is a great variation on mashed potatoes. It's a traditional Venezuelan side dish that is sure to delight your guests! Serve it with fresh fish for a nice Caribbean meal.
Provided by cookaholic
Categories Everyday Cooking Vegetarian Side Dishes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Place plantains in a large pot and cover with water and salt. Bring to a boil; cook until plantains can be easily pierced with a fork, 10 to 15 minutes. Drain plantains and cut lengthwise to remove veins; cut into smaller pieces.
- Place plantains, butter, milk, nutmeg, and white pepper in a food processor and pulse until creamy. Sprinkle cheese on top.
Nutrition Facts : Calories 323 calories, Carbohydrate 58.8 g, Cholesterol 28 mg, Fat 10.8 g, Fiber 4.4 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 1267.1 mg, Sugar 27.4 g
MANGU [RECIPE + VIDEO] DOMINICAN MASHED PLANTAINS
Steps:
- Peel the plantains (see how-to) and cut lengthwise, then divide each half into two. You can remove the center where the seeds are located (optional, this is just my preference for a smoother mangú).
- Boil the plantains in enough water to cover them plus an inch until they are very tender, having added the salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps (be careful not to burn yourself). Mix in butter, and progressively add a cup of water at room temperature and keep mashing and mixing until it turns into a very smooth puree (see tips below).
- Heat a tablespoon of olive oil in a skillet over low heat. Add onions and cook and stir until they become translucent. Pour in vinegar and season with salt to taste.
- Garnish mangu with the onions and serve per suggestions above.
Nutrition Facts : Calories 348 kcal, Carbohydrate 63 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 886 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving
MASHED PLANTAINS
Steps:
- Preheat the oven to 375°F. Sprinkle the plantains with salt and cayenne; drizzle with the oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until the cut sides of the plantains begin to caramelize, about 20 minutes. Turn the plantains; roast 10 minutes more.
- Mash the hot plantains on the baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with the lime juice.
BELIZEAN FU-FU (MASHED PLANTAIN)
I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I love plantains and I love mashed sweet potatoes, so I'm guessing I would like this. The original recipe calls for just the plantain but the site requires at least 2 ingredients so I added butter and salt as I have a feeling I'll add a little of both, but will give it a try plain first and then modify as needed.
Provided by karen
Categories Tropical Fruits
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
- Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
- Drain water and mash in pot with a potato masher.
- Add butter and salt as to taste.
MANGU (DOMINICAN MASHED PLANTAINS)
Steps:
- Peel the plantains and cut lengthwise, then divide each half into two.
- Add the plantains to a pot and boil in enough water to cover them until they are very tender. Add salt to the water before the water breaks the boil.
- Remove the plantains from the water and mash them right away with a fork until they are very smooth and there are few to no lumps. Mix in butter, and water. Keep mashing and mixing until smooth.
- In a small bowl combine onions, vinegar and salt. Let sit for about 5 minutes.
- Heat a tablespoon of oil in a skillet over low heat. Add onions and cook while stirring until they become translucent, about 1-2 minutes.
- Garnish mangu with the onions and serve with eggs, Dominican fried salami and fried cheese.
Nutrition Facts : Calories 223 kcal, Carbohydrate 45 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 494 mg, Fiber 3 g, Sugar 21 g, UnsaturatedFat 3 g, ServingSize 1 serving
MASHED PLANTAINS WITH FRIED EGGS (MANGú DE PLáTANOS)
If you ask any Dominican what is their breakfast of choice, be prepared to hear mangú de plátanos. It is basically mashed plantains, topped with eggs, cheese, red onions, or avocado.
Provided by Diala Canelo
Categories Breakfast Dominican Republic Plantain Quick & Easy Egg Avocado Onion
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
- Meanwhile, place the red onion in a small bowl and cover with the vinegar.
- Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
- In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
- In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
- To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.
More about "mashed plantain food"
MASHED PLANTAINS - HEALTHY GUT FOODIE
From healthygutfoodie.com
Servings 4Calories 267 per servingTotal Time 30 mins
- Cover the pot and bring to a boil on high. And then reduce to a simmer until the plantains are softened.
MANGU RECIPE DOMINICAN MASHED PLANTAINS - HEALTHIER STEPS
From healthiersteps.com
Ratings 3Category AppetizerCuisine DominicanTotal Time 35 mins
- Wash plantains, using a knife cut off the ends and discard, make a straight cut along the skin and the length of the plantains, making sure you are only cutting the skin and not deep into the flesh. Remove the skin with your fingers and discard. Roughly chop plantains into large chunks.
- Bring water to boil in a large pot over medium-high heat, add the plantain and reduce to simmer for 20-25 minutes or until plantain is tender.
- Remove pot from the heat, drain water except for 1/4 cup saved for mashing the plantain chunks.
- Using a fork or potato masher,] add reserved liquid, vegan butter, and salt to taste. mash plantains until it resembles mash potato.
MANGú - MASHED PLANTAINS - HONEST COOKING
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5/5 (1)Category MainServings 4Total Time 25 mins
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5/5 (4)Total Time 25 minsCategory AppetiserCalories 164 per serving
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BORONíA (MASHED PLANTAIN AND EGGPLANT) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
Ratings 12Servings 4
- Place the eggplant and plantain in a baking dish and drizzle with olive oil. Bake for 25 minutes. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat. Add the tomato, onion, garlic, salt and pepper and cook stirring occasionally for 10 minutes. Set aside.
- Place the eggplant and plantains in a food processor until they are combined, being careful not to over-process. The two ingredients only need to be blended together, not completely pureed.
- Transfer eggplant and plantain mixture to a bowl. Add the guiso or tomato mixture and mozzarella cheese and mix well. Spoon to a serving bowl.
20 PLANTAIN RECIPES FOR A TASTE OF THE ISLANDS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published 2021-07-26Category Recipe Roundup
- Plantain Fufu. This unusual dish is made using blended and cooked green plantains. It doesn’t have a whole lot of flavor and is usually served alongside a soup or stew, such as obe ata.
- Easy and Delicious Plantain Bread. This recipe certainly looks like your average banana bread recipe, but it won’t taste quite the same. Though you’ll use many of the same ingredients and the same method, plantains are not as sweet as bananas, so your bread with have a more mellow flavor in the end.
- Spicy Plantain Black Bean Tacos. I think these tacos might be my favorite on this list. Trying to find new and exciting meatless Monday meals has been tough recently, but this recipe has given me my groove back!
- Crispy Salted Tostones. Tostones are crispy, flattened plantain chips that are eaten all over the Caribbean and Latin America. Since they’re salted, you’ll need green, unripe plantains rather than the sweeter yellow kind.
- Caribbean Plantain & Avocado Salad. This great little dish makes such a nice change to the standard, fatty potato salads we see at every BBQ, all summer long!
- Crazy Easy Pan-Fried Plantain Pattie. These plantain patties are a terrific gluten-free option to serve alongside your morning eggs or with some juicy pork tenderloin.
- Empanadas de Plátano Maduro (Ripe Plantain Empanadas with Cheese) Empanadas are typically made with a pie-like pastry. This twist on the classic adds plantains to the mix for added flavor and nutrients.
- Sweet Plantain Gnocchi with Garlic Brown Butter. Plantains are very similar to potatoes, so it makes sense you could use them to make gnocchi. The dough is a quick mix of mashed and cooked plantains with ricotta, salt, pepper, and flour.
- 3-Ingredient Plantain Tortillas. I have to admit that I don’t always love corn tortillas. They can be a touch dry for my liking, which is why I almost always stick to flour.
- Mashed Plantains—Sweet & Savory. So, these aren’t the same as mashed potatoes. They’re not creamy and smooth, but rather chunky and funky. I love the texture, but if you’re looking for a velvety smooth mashed potato substitute, you’ll need to work at your plantains for a little longer and add in some cream to help get the right texture.
DOMINICAN MANGU (MASHED PLANTAINS) - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
4.6/5 (9)Total Time 20 minsCategory BreakfastCalories 316 per serving
- Cut each peeled plantain horizontally down the middle so you should be left with 8 giant pieces in total.
- Fill a large saucepan with 3/4 of water, add the plantain then bring to the boil and reduce to a simmer.
- Remove the plantain from the water with a slotted spoon and discard the majority of the water. You will need approximately 1 cup worth of water to aid breaking down the plantain.
MASHED PLANTAINS (MACHUCA DE PLáTANO) - FOOD AND WINE
From foodandwine.com
Servings 4
- Put the plantains and water in a medium saucepan and bring to a boil. Cover and cook over low heat until the plantains are just tender when pierced with a fork, about 10 minutes. Uncover and cook over moderate heat until most of the water has been absorbed and the plantains are completely tender, 10 to 15 minutes longer; don't let the plantains burn. Using a potato masher, mash the plantains in the saucepan until a slightly chunky puree forms; add a few tablespoons of water if the mixture is too stiff.
- In a mortar or using the side of a chef's knife, mash the jalapeños and garlic to a coarse paste. Melt the butter in a small skillet. Add the jalapeño paste and cook over moderately high heat until fragrant and just beginning to brown, about 2 minutes. Add the onion and cook until softened, about 5 minutes. Add the seasoning mixture to the mashed plantains and cook, stirring, until heated through. Season with salt and serve.
MASHED PLANTAINS—SWEET & SAVORY - CHELSEA JOY EATS
From chelseajoyeats.com
5/5 (1)Category Side Dish
- Fill a large pot 3/4 full with water. Slice lengthwise down the peel of each plantain and chop each plantain horizontally into 3 or 4 chunks. No need to peel it now—it’s significantly easier to peel after boiling!
- Add the plantain chunks to the pot and bring the water to boiling. Boil for 7 to 10 minutes, until the plantains can easily be pierced with a fork.
- Use a slotted spoon to remove the plantain. Pull the peels off and discard. Put the plantain in a large bowl, add the rest of the ingredients, and mash with a potato masher. Add more liquid (ghee or coconut milk) to get to your desired consistency. Easy. As. Pie.
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