Week 2: October 16, 2025
WEEK 2 MENU
Mofongo with Vegetable Broth
CELEBRATING HIBISCUS
Agua de Jamaica
KITCHEN SCIENCE
Nixtamalization: Corn & Lime
In the Kitchen with Alex Booker
TOOLS
Paper towel
Small frying pan
Large plate
Large mortar & pestle or potato masher
Chef knife
Cutting board
Wooden spoon or spatula
Mofongo: Fried Plantains
Serves 4 | cook time 10 mins | prep time 20 mins
INGREDIENTS
4 green plantains, peeled and cut into chunks
4 cloves garlic, minced
1 cup chicharrón (pork cracklings), crushed
Salt to taste
Oil for frying
METHOD
Fry plantain chunks until golden and tender.
In a mortar and pestle or using a potato masher or the back of a large spoon, mash the fried plantains with garlic, chicharrón, and salt.
Form into balls or domes.
Simple Veggie Broth
Serves 4 | cook time 10 mins | prep time 5 mins
INGREDIENTS
Broth Ingredients:
2 cloves garlic, minced
2 stalks celery, thinly sliced
2 green onions, sliced
1 bullion cube & 2 cups water OR 2 cups vegetable broth
METHOD
For the broth, sautee minced garlic, celery and green onions until lightly golden.
Add 1 bullion cube or 2 cups of vegetable broth. Heat until warm.
Assemble with the mofongo when ready to eat!
HIBISCUS:
Agua de Jamaica
KITCHEN SCIENCE:
Nixtamalization: Corn & Lime
Extended Exploration
A quick read about the debate over the origins of Mofongo! Who do you think invented it? Puerto Rico or the Dominican Republic?