West African eating customs played an important role in the formation of African Diaspora eating habits in the Caribbean. The consumption of pounded foods prepared in various ways is distinctly African. We know for example that that African cooks regularly prepared roasted green plantains. Indonesian traders introduced plantains to Africa from Southeast Asia; shortly thereafter, plantains became part of the everyday meals of West Africans. Igbo women also made lots of foofoo, yams pounded into a doughy paste and then soaked in palm oil, to eat stews with their hands in a manner similar to the way we use utensils. Enslaved Africans in Puerto Rico would later use pounded green plantains in a parallel way. Most historians point to enslaved West African women who arrived on the island with their plantain and foofoo culture as the originators of the Puerto Rican soul food dish mofongo. This another special occasion dish I want to suggest for your Thanksgiving Day table. Puerto Rican American cooks most often make mofongo from fried green plantains mashed together with garlic, olive oil, a broth, and some kind of fried pork pieces. Many mofongos are stuffed and or garnished with vegetables, seafood, poultry, or meat and come served with a saffron based soup. Below find a traditional and vegetarian recipe for mofongo.
Traditional Mofongo Recipe
http://www.nytimes.com/2006/02/01/dining/011mrex.html
Vegan Mofongo Video Recipe
http://veganricans.blogspot.com/2008/11/vegan-mofongo-w-fried-tempeh.html
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