Mofongo is one of those foods that Dominicans love. I have already shared many versions, including a sweet potato recipe and a video recipe from our youtube channel.
But mofongo can be made in so many ways that far from being over, I’m just beginning!
The yuca (cassava) mofongo is one of those very traditional and appreciated types of mofongo. I prepared one for my brother-in-law the other day. He recently moved to DR from the States and has quickly become a big yuca fan!
It is preferable to roast the yuca, but you can fry it if you don’t have that choice.
- Peeled (raw) yucca.
- Pork cracklings.
- Longaniza (or Italian sausage if you can find it)
- chicken broth (A cup)
- Sour orange juice.
- Garlic paste
- Yuca is simply roasted by placing it in the oven and leaving until it is crunchy on the outside and tender inside.
- Fry the longaniza or sausage and separate.
- If you donât have pork cracklings you can substitute it completely with longaniza or sausage.
- Pound the yucca in a pilon (wood mortar, but you can use a regular mortar if you have no choice) add proportionally yuca, cracklings, sausage, garlic, broth and salt. Once the mofongo mass is achieved adds a little bit of sour orange juice, pound a little more and serve.
|Amount Per Serving||%DV|
|Serving Size 22g|
|Recipe makes 4 servings|
|Calories from Fat 0||0%|
|Total Fat 0.05g||0%|
|Saturated Fat 0.01g||0%|
|Trans Fat 0.0g|
|Total Carbs 2.45g||1%|
|Dietary Fiber 0.1g||0%|