Senegalese Mofongo with Garlic Shrimp
A unique Senegalese twist on the classic Puerto Rican dish, this Mofongo features mashed fried green plantains seasoned with garlic and pork rinds, served with succulent garlic shrimp. It's a hearty and flavorful dish that showcases the fusion of culinary influences.
🧂 Ingredients
- 4 large Green plantains(peeled and cut into 1-inch pieces)
- 2 cups Vegetable oil(for frying)
- 6 cloves Garlic cloves(minced)
- 1 cup Pork rinds (chicharrones)(crushed)
- 1 tsp Salt(or to taste)
- 1 lb Large shrimp(peeled and deveined)
- 3 tbsp Olive oil
- 1 tbsp Lime juice
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Fry the plantain pieces in batches until golden brown and tender, about 5-7 minutes per batch. Remove and drain on paper towels.
- 2
In a mortar and pestle, combine the minced garlic, crushed pork rinds, and salt. Mash to form a paste.
- 3
Add the fried plantain pieces to the mortar and pestle with the garlic-pork rind mixture. Mash until well combined and the texture resembles chunky mashed potatoes. If the mixture seems too dry, add a tablespoon of olive oil.
- 4
In a separate bowl, toss the shrimp with 1 tablespoon of olive oil, lime juice, and a pinch of salt. Set aside.
- 5
In a skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- 6
To serve, shape the mofongo mixture into mounds using a small bowl or your hands. Place a mound of mofongo on each plate and top with the garlic shrimp. Garnish with fresh parsley.
💡 Pro Tips
- ✓Use green, unripe plantains for the best texture.
- ✓Don't over-mash the plantains; they should retain some texture.
- ✓If you don't have a mortar and pestle, a sturdy bowl and a potato masher or the back of a spoon can be used.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cayenne pepper to the shrimp for a spicy kick.
- Serve with a side of broth for dipping.
- Incorporate other vegetables like bell peppers or onions into the mofongo mixture.