Mashing: You can mash the yuca using either the customary mortar and pestle method (my favorite), or use a potato masher. I've given you instructions for both.
Shaping: Mofongo can be shaped two ways. Most common is a half dome shape, which I use in this recipe. But, it's not unusual to find mofongo shaped into balls and consumed almost like a dumpling with stewed meats or beans.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
- 3 1/2 pounds of fresh yuca (cassava)
- Vegetable oil for frying
- Olive Oil
- 3 Cloves of garlic (peeled)
- 6 slices of crisp cooked bacon
- Preheat about two inches of oil in a frying pan or deep fryer to 350 Fahrenheit.
- While the oil is heating up, peel the yuca (cassava) and cut into half-inch rounds or pieces.
- Fry the prepared yuca until fork-tender. This will take approximately 6 to 8 minutes.
- Remove cooked yuca from the fryer and allow it to drain on paper towels.
- Coat the inside of a mortar with the olive oil.
- Add half of a clove of garlic and a pinch of salt. Pound to make a garlic paste.
- Divide yuca into 6 equal portions. Add 1 portion of the fried yuca to the mortar. Pound the yuca and garlic paste into a mash by pounding down and towards the sides of the mortar. This action helps turn over and mix the ingredients.
- Dice one slice of bacon and add to the yuca mash.
- Keep rotating the mortar and pounding down towards the sides until all ingredients are thoroughly mixed into a smooth mash.
- Push all ingredients down to the bottom of the mortar. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the mortar and remove the mash in a half dome shape.
- Repeat these steps six times to create six portions of cassava mofongo.
- With the olive oil, lubricate the inside of the bowl where you will be mashing the yuca.
- Make a garlic paste with the garlic cloves and salt, then add it to the bowl.
- Add the fried yuca to the bowl and mash it together with the garlic paste using the potato masher.
- Dice the bacon and add to the yuca mash.
- Continue to mash all ingredients together until thoroughly mixed into a smooth mash. Divide into six equal portions.
- For each portion, use a small condiment bowl as a mold. Push the mash down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape. Make six.