Comments on: Mofongo: Open Mouth, Insert History

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.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Mon, 02 Aug 2010 15:54:33 +0000

Another highly educational post.

Your references to fufu remind me of the book “The Poisonwood Bible” where fufu was a staple food. The white people in the book wren’t too fond of it, but it wasn’t the most nutritiuos thing in the world to eat every day. They didn’t have chiccarones in their fufu either. That makes everything taste delicious!

By: admin

admin — Mon, 02 Aug 2010 13:33:42 +0000

@Tina – It’s just too tempting not to say “that’s what she said”… sorry. (One of the pilones is actually another Brooklyn ground-score – found in a stoop-sale, another we bought back in ’07 in Genoa, Italy. Not only are they useful but they make great kitchen decorations too!)

By: admin

admin — Mon, 02 Aug 2010 13:31:10 +0000

@Joan – we’ve read several different methods for extra crispy chicharrones – the other one, which we didn’t try, but will do eventually, is to add some baking soda to the water.