Sometimes I get bored of eating eggs for breakfast. And although I have read that we can eat as many eggs as we want every day, a little voice in the back of my mind keeps telling me that too much of anything is probably not a good idea…
I tend to eat leftovers from dinner or create a quick breakfast like I did today with things I have on hand. Breakfast for me is no longer the typical “bread with something”. It hasn’t been for a long time; and I feel much healthier, my internal system works much better, and I am satiated for much longer during the day. Breakfast has become my most important meal of the day, and one I actually look forward to each morning, especially at home.
To make this mofongo, I used ripe plantains, so it resulted in a sweet-savoury mix. However, to make a real mofongo, use green plantains instead.
I’ll be posting a “real” mofongo recipe soon, once I am in my London kitchen.
- 1 medium ripe plantain (or green plantain)
- 4-5 baby squids/calamari, cleaned and pat-dried
- 3 garlic cloves, minced
- olive oil or fat of choice
- sea salt, to taste
- cilantro or parsley, chopped
- Peel and cut the plantain into slices.
- Add some olive oil or fat of choice to a pan over medium heat.
- Saute the plantain pieces until golden brown on each side.
- Place the cooked plantain pieces into a mortar, and with the pestle roughly grind them up with 2 minced garlic cloves.
- Place the mixture into a small bowl or mould, creating a “hole” in the middle in which the squid will later be placed.
- In the same pan as before, add a bit more olive oil (or fat of choice) and stir-fry the squid with the remaining garlic clove, until tender.
- Add sea salt and pepper, to taste.
- On a cutting board, cut the squid into bite-sized pieces and spoon over top the mofongo bowl.
- Garnish with cilantro or parsley.
- Eat immediately and enjoy!