Garlicky Plantain Puree (Mofongo)
By Chef Steven Raichlen


2 ripe Plantain Bananas peeled and cut into 1/2 inch thick slices 
2 cups Chicken Stock or Fat - Free/Reduced Fat 
1 1/2 tablespoons Olive Oil 
1 small Onion finely chopped 
3 cloves Organic Garlic minced 
1 ounce Canadian Bacon (1 slice) cut into thin slivers 
Salt and Fresh Ground Black Pepper 
2 tablespoons Chives finely chopped or Scallions 


In a large saucepan over medium heat, combine the plantains and stock or broth. 

Simmer for 10 minutes, or until the plantains are very tender. 

Drain in a strainer, reserving the cooking liquid. Leave the plantains in the strainer. 

Heat the oil in the saucepan. Add the onions, garlic and bacon. 

Cook for 4 minutes, or until onions are just beginning to brown. 

Stir in the plantains and mash with a pestle or the back of a wooden spoon. 

Add the reserved stock as necessary to obtain a thick, creamy puree. Season with salt and pepper. 

Transfer to a serving bowl. Sprinkle with the chives or scallions.