Comments on: Mofongo: Open Mouth, Insert History

By: Chicharrones de Pollo: Don Nicolas’ Delicious Dominican Chicken Cracklins’ | We Are Never Full

Thu, 24 May 2012 23:45:17 +0000

[...] made mention of several of these neighborhood eateries in several previous posts – El Viejo Yayo, Los Pollitos, Bogota among them – but our most recent crush is on the wonderful Windsor [...]

By: Mamaza

Mamaza — Wed, 29 Feb 2012 00:49:41 +0000

I meant to add – no more shame lets not relegate the foods and cultural/religious practices which kept enslaves Africans and their descendants to the back burner!

By: Mamaza

Mamaza — Wed, 29 Feb 2012 00:46:09 +0000

So glad you made the direct connection to Africa. Even the name Mofongo comes from Kikongo roots. Other famous dishes like mondongo and malanga also have roots in African language. Sadly we often tend to reinforce old colonial attitudes and value systems steeped in eurocentricity. Most of our best foods, music and some fantastic language comes from our African roots. No more shame. Let’s not relegate these foods and practices which kept enslaved Africans and their Descendants alive for centuries! Thank you for the article.

By: Returning to our Roots: Pasta al Pastore | We Are Never Full

Returning to our Roots: Pasta al Pastore | We Are Never Full — Tue, 31 Jan 2012 16:46:06 +0000

[...] – would, in many ways, be more honest. Sure, we love Guyanese chow mein, bandeja paisa, mofongo and locro de mondongo, but they aren’t the kind of dishes we eat more than a couple of times [...]

By: courtney aka glamah

courtney aka glamah — Thu, 02 Sep 2010 15:36:27 +0000

Being half Nigerian I love this post. There is a connection between Nigeria and Brazil. This dish looks awesome and never Mofongo before.

By: Aviva

Aviva — Mon, 16 Aug 2010 21:12:14 +0000

Just tried mofongo for the first time at a restaurant…YUMMMMM!!! I am going to try to make it home next time with this recipe so thank you!

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 16 Aug 2010 05:39:25 +0000

God I love you guys! I learn something every time I come here. I first ordered fufu out of curiosity of the name, but looooove the stuff, esp with shrimp. I’ve been wanting to try mofongo since I saw it show up on Bourdain’s show a while back.

By: elra

elra — Tue, 10 Aug 2010 14:55:10 +0000

WOW, wonder where can I get that mortar and pestle here definitely delicious sounding food, would definitely try to make “Mofongo”. Thank you so much for sharing the recipe.

By: Lori Lynn @ Taste With The Eyes

Lori Lynn @ Taste With The Eyes — Tue, 03 Aug 2010 09:47:00 +0000

Pleasures of the table, indeed!
Sounds incredible, and the sauce is gorgeous!
LL

By: Heather

Heather — Mon, 02 Aug 2010 17:22:01 +0000

Unlike its cousin, fufu (whose utility really is twofold: “scoop food” and “be filling”), this mofongo looks like it is worthy of eating in its own right! Plantains beat cassava any day. Thanks for the infotainment, too, as always.