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Shrimp Mofongo

This document provides a recipe for Camarofongo, which is a shrimp version of mofongo. It discusses the origins and history of mofongo, explaining that the traditional Dominican version was made with roasted plantains rather than fried plantains. It notes that while Puerto Rican fried mofongo is popular, mofongo began as a Dominican dish, and may have origins in Cuba and as a common African food. The recipe then provides instructions for making this shrimp mofongo using roasted plantains mashed with oil and garlic to form balls and serve with shrimp.

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Daniel Posada
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130 views4 pages

Shrimp Mofongo

This document provides a recipe for Camarofongo, which is a shrimp version of mofongo. It discusses the origins and history of mofongo, explaining that the traditional Dominican version was made with roasted plantains rather than fried plantains. It notes that while Puerto Rican fried mofongo is popular, mofongo began as a Dominican dish, and may have origins in Cuba and as a common African food. The recipe then provides instructions for making this shrimp mofongo using roasted plantains mashed with oil and garlic to form balls and serve with shrimp.

Uploaded by

Daniel Posada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Camarofongo (Shrimp Mofongo)

If you love mofongo you'll squeal with glee when you try this Camarofongo
Recipe (Shrimp Mofongo), and will be surprised to learn about its origins.

| Lee en Español | Jump to Recipe |

We all know and love the classic mofongo, this Camarofongo (Shrimp
Mofongo) is every bit as good as the fried one, if not better.
And in better news: This Camarofongo is based on the authentic traditional
Dominican mofongo.

Traditional Dominican mofongo


If the words "authentic traditional Dominican mofongo" come as a surprise
to you, you're probably Boricua, and you're not alone. The first time I ate
what is now the most popular version of mofongo (fried) I thought that it
was just another Dominican dish I didn't grow up with.

While I was helping with some fact-checking for Ilana's masterful


introduction to our Mofongo Recipe, I learned a whole lot myself. Mofongo
is possibly a pan-Caribbean dish (it may exist in one way or another in
Cuba, the Dominican Republic, and Puerto Rico). In an 1875 dictionary of
Cuban words (1), I found a mention of a dish called "mogo" that sounds like
something between a Mangú and a mofongo.

Its history
In Dominican cookbooks of the beginning of last century, all the recipes for
mofongo were based on roasted plantain (2). I also remember that my
grandma used to make something like this. Dominican mofongo, turns out,
it's a thing, and was made with plantains roasted (asados) over hot ashes.

So, while we've put out to the world our informed opinion that fried
mofongo comes from Puerto Rico, it's clear that Mofongo was a Dominican
dish probably for just as long, and maybe --I speculate-- a proto-mofongo
of a common African origin also found its way to Cuba. My belief that both
mofongo and mangú came from our African side of the family perfectly
explains how all this came to be.

About this recipe


So here I bring you a camarofongo: a shrimp mofongo. It is every bit as
good as the fried one, and while not exactly the authentic Dominican one
with chicharrones, this is an approximation.

Or perhaps it is an homage to our great-grandmas' mofongo.

Buen provecho!

Aunt Clara
Camarofongo Recipe (Non-Fried Garlicky Plantain & Shrimp): If you love
mofongo--and who doesn't--you'll squeal with glee when you try this.

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Dominican

Keyword: mofongo, traditional

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 4 servings

Calories: 386kcal

Recipe Author: Clara Gonzalez

Instructions

Wrap the plantains: Cut 4 pieces of aluminum foil big enough to wrap
a plantain in each. Place each plantain on a piece of aluminum foil and
wrap tightly.

Roast the plantains: Cook in preheated oven at 350 ºF [175 ºC]. oven
for 1 hour. Remove one from the oven, cut in the middle and make sure
it is cooked through. If it isn't, wrap again and cook for 15 more
minutes. Remove from the oven and cool for 5 minutes.

Cook garlic: In a pan heat olive oil over very low heat. Stir in garlic and
sprinkle with salt. Cover and simmer for 10 minutes, stirring
ocassionally, and making sure the heat is low enough that the garlic
does not burn or change to a dark color. Set aside.

Make plantain balls: Unwrap the plantains. Mash one by one in a


mortar and pestle, adding to each plantain 1/4 of the oil and garlic.
Form each plantain into a ball, or scoop into a bowl and make a hole in
the center (see pictures), and serve with the shrimp.

Tips and Notes

The nutritional information does not include the shrimp with its sauce, see
that recipe for its nutritional info. You can make this one into the authentic,
old-fashioned Dominican one by just adding chicharrón (pork crackling) to
it, and serving with the broth from this recipe. You need to wrap the
plantains as tightly as possible in the aluminum foil, otherwise, they'll be
way too dry. This method of cooking does not produce the same texture as
the fried mofongo, fried mofongo itself can be on the dry side and requires
plenty of sauce or broth to "lubricate" the throat. More sauce is even more
necessary in this dish, so don't be stingy with the sauce. Add a bit more
water if necessary, it does not need to be thick.

Nutrition

Calories: 386kcal | Carbohydrates: 59g | Protein: 3g | Fat: 19g | Saturated


Fat: 3g | Sodium: 881mg | Potassium: 917mg | Fiber: 4g | Sugar: 27g |
Vitamin A: 2017IU | Vitamin C: 35mg | Calcium: 16mg | Iron: 1mg

References:
(1) Amanda Ornes de Perelló, Cocina Criolla. Sto. Dgo: Ed. del Caribe, 1962.
"Mafongo [sic] [...] Se asan plátanos y se majn [sic] y se mezclan con
chicharrón molido."

(1) Ligia de Bornia. Comidas Típicas Dominicanas. Sto. Dgo: Arte y Cine,
1965
"Mofongo [...] Maje los plátanos asados y los chicharrones en el mismo
pilón."

(2) Esteban Pichardo. Diccionario Provincial Casi Razonado de Vozes y


Frases Cubanas. Habana: Imp. El Trabajo, 1875
"[...]plátano salcochado y majado con manteca [...] En Bayamo . se
denomina Mogo, que tal vez será síncopa de Mofongo, palabra de Nigricia,
usada en algunas de las Antillas."

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