On days when I’m not in the mood for rice and beans, I make mofongo because, like white rice, it really goes with everything. Mofongo is basically fried and mashed green plantains that are shaped into a large ball (see Tip). And unlike tostones, which require double-frying, mofongo is fried just once, which makes it easier to prepare. Peel, fry, mash, and you’re done. Just make sure to not let the plantains sit for too long after frying, as they can get tough. Your best bet is to fry and mash immediately. If you still find the plantain is too tough to mash, add a little water or warm chicken broth to help soften it. If you want to turn this into an even heartier meal, top it with the meat of your choice and enjoy its rich, savory flavor with just the right hint of garlic.
This is the ultimate one-pot meal that feeds many and comforts all. By far, my favorite traditional main course. Essentially a soup made with meat (a combination of beef and pork) or seafood and root vegetables, the dish varies from home to home and town to town.
A whole book could be written about this dish, since it has been adapted and appropriated by many countries across Latin America and the Caribbean. Hence, sancocho recipes are personal, unscripted, often use locally available ingredients , and can be watered down if unexpected mouths show up.
Serving and eating sancocho is particularly personal. I go with how it was always served at my mother’s home: Once the soup is ready, the roots, corn, and meats are taken out of the broth and divided onto large platters. The broth is then strained, skimmed, and reheated to be served on the side along with lime wedges, avocado slices, white rice, and ají.
Each person gets a plate and a bowl, and they assemble their own sancocho as they wish. Some cut the roots and meats up to add back into the broth, while others eat it separately and sip the broth between bites. Whichever way you choose is fine.
Regardless, there is a lot of silverware involved.