Time to talk about MOFONGO.
No, it’s not my problem-free philosophy and no, I didn’t sneeze. Actually, now that I think about it, it may be my new problem-free philosophy.
A few weeks ago, I had the priviledge (seriously, so cool) to go hang out with a coworker and her family and experience one of Puerto Rico’s favorite dishes - mofongo. Apparently (and I saw it first hand) this takes a while to make. It is not an every day kind of thing - at least not for someone who works a typical work schedule. But we met up after work on a Thursday night, popped the champagne, and got to it.
And now I’m going to teach YOU how to do it, like I know wtf I’m talking about. Except, definitely listen to me because I’m the expert… yeah.
So, we popped the plantains out of the fridge (about 8 of them) and got to cutting and peeling. She says you need about 1.5 - 2 plantains per person/serving.