|
Edited for language and accuracy.
|
|
||
| Line 13: | Line 13: | ||
==References== |
==References== |
||
{{reflist}} |
{{reflist}} |
||
6 Books on Mofongo and its origin [[http://books.google.com/books?lr=&num=30&as_brr=3&q=Mofongo+origin&btnG=Search+Books]] |
|||
==External links== |
==External links== |
||
Mofongo is a popular meatball dish made with fried plantainsoryuca.[1][2] The dish is part of various Caribbean cuisines[3] including Cuban cuisine (where it is known as fufu), Dominican cuisine and Puerto Rican Cuisine.[4]
Mofongo is made from fried green plantains or fried yuca which is mashed and seasoned with garlic, olive oil and pork cracklings or bits of bacon. It is often filled with vegetables, chicken, crab, shrimp, or beef and is often served with fried meat and chicken broth soup. Mofongo relleno is the Dominican Republic version it is stuffed with stewed beef, chicken or seafood poured and topped with stewed sauce.[2][4]
ADominican cookbook author says that mofongo in Dominican cuisine can be traced back to Puerto Rico [5] but scholarship indicates the dish is ultimately of African origin and is a variant of a dish called "fufu" which is made from various starchy vegetables and was introduced to the CaribbeanbyAfricans in the Spanish New World colonies. But unlike mofongo where the plaintains are first fried, then mashed, the plantains in fufu are first boiled then mashed. [3]
{{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
{{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
6 Books on Mofongo and its origin [[1]]
recipe
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Puerto Rico–related article is a stub. You can help Wikipedia by expanding it. |
