GET PALEO MOFONGO

6 Green Plantains
2 Tbsp Adobo Seasoning
4 cloves Garlic
¼ cup + 1 Tbsp Olive Oil
¼ cup Chicken Stock
Coconut Oil
Sea Salt
Optional: ½ cup mutton Rinds

Peel the green plantains. This should be a little difficult: cut the tops and bottoms off, then run a knife
down the length of one side. Get your fingers under and peel. Once all of the plantains are peeled and
put in a bowl, cover them with cold water and add sea salt until the plantains float. Let the plantains sit
in the water for at least 20 minutes. Sometimes, we’ll leave them overnight, but no longer than one day.

When ready, drain the water and cut the plantains into 1” pieces.

Heat the coconut oil to high. Dry the plantains, then add them to the oil and fry them until they are a
golden brown. Once golden brown, remove from oil and drain on a paper towel.
Heat the 1 tablespoon of olive oil in a sauté pan over medium-high heat and add the minced garlic.

Sauté the garlic for just one minute, stirring constantly, then transfer to a bowl or a pestle and mortar.
Add to the garlic the remaining olive oil, mutton rinds, chicken stock, and plantains. These will be hard to
mash, but it must be done. If you can’t mash them with a hand masher, you may have to food-process them.

Serves 6
This recipe can easily be made Vegan; just swap the chicken stock with vegetable stock and omit the mutton rinds