Recipe: Mofongo

Mofongo is a fried plantain banana-based dish. You make it with fried green plantains and you can add all sorts of fun stuff to it, like bacon, sausage, ground meat, shrimp, and a variety of vegetables that makes this dish quite versatile for a trail meal.

I made mine with bacon and a fire-roasted red pepper. If you were on a longer trip, you could easily add an assortment of dehydrated vegetables instead.

The great thing about dehydrating plantains is how little weight it ends up being. I was pretty surprised that 2 plantains took up barely 1/4 of a ziplock bag, and was more than enough food for 2 adults and a very hungry 7-year old.

What you will need to make this for the trail:

2  large, green plantains
A dehydrator (or use your oven)
A food processor

Peel and chop the plantains into 1/4 to 1/2 inch slices. Boil them for 20-25 minutes. You want to make sure they are almost over-cooked since you will be mashing and dehydrating them.

When they are done boiling, strain off excess moisture.

My dehydrator didn’t come with a plastic sheet, so I cut out a piece of parchment paper and smeared the mashed plantains evenly across it.

Dehydrate for 6-8 hours.

When it’s finished dehydrating, and is cooled down, brake the giant banana chip into pieces and put it in the food processor.

Pulse it until it’s broken up into tiny chips. (I suppose I could have processed it for longer to make it into a powder, but I was doing this at night while my kids were asleep.) Feel free to do whichever one works best for you.

Transfer to a ziplock bag, or food container. It’s ready for the trail!

On the trail, soak the plantain chips/powder for 20 minutes. If you’re using dehydrated meat or vegetables, add them in too, so they can all soak together. After they’ve soaked, add a bit more water, and put over the fire, or heat with your camp stove.

As it’s cooking, you’ll have to add more liquid. The plantains take a lot of liquid to reconstitute. Stir frequently.

Once it’s heated, you can add bacon, or your meat of choice (summer sausage, salami), and fresh vegetables. On our trip, we had a fresh red pepper, so we fire-roasted it, and added it to the mix.

When it was almost finished, I added a huge pat of butter. (Alternatively, you could use olive oil, coconut oil, tallow, or lard.) Traditionally this is served with broth, so you could also add a boullion cube.

Enjoy!

Do you have a delicious, gluten-free trail food that you love? I’d love to hear what you guys take camping!

 

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