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Taste of the Caribbean: Ditch the Stove Top in Favor of Mofongo Stuffing This Thanksgiving

Taste of the Caribbean: Ditch the Stove Top in Favor of Mofongo Stuffing This Thanksgiving

It’s become a bit of a tradition here at the Uncommon Caribbean HQ in South Florida for me to infuse some element of Caribbean flavor into our annual Thanksgiving feast. A couple years ago, we toasted to our good health and fortune with Le Planteur from Martinique. Last year, Jamaican gungo peas and rice anchored our meal.

Both options served as nice change-ups to otherwise ancillary elements of your typical Thanksgiving meal.

This year, however, we’re going right to heart of the holiday and substituting the usual stuffing for el sabor boricua – mofongo!

As a frequent visitor to Puerto Rico and a long-time lover of the island’s exceptional cuisine, I’ve enjoyed many a mofongo in my time. You’ll find this masterpiece of mashed fried plantains served with most any traditional Puerto Rican lunch or dinner meal all across the island.

I must admit, though, that I never heard of it being used as Thanksgiving stuffing until I came across this recipe from Hector Rodriguez, Latin Caribbean Food Guide on About.com.

Hector’s mofongo stuffing includes bacon, garlic, onion, and sweet chili peppers, all of which is sure to add some nice Latin spice. The total prep/cook time is only 45 minutes too, leaving plenty of time for hanging with the family and enjoying a Medalla or two.

I’ll be sure to share photos of the result on our Facebook page tomorrow.

Wish me luck, and Happy Thanksgiving!

 

* Lead photo credit: Garrett Ziegler (gsz) via Flickr.

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