by Outhro Youkker » Fri Jan 07, 2011 9:32 pm
I can teach easy Puertorican meals. The mix of Spaniard cooking, Taino(native indians) cooking, and African cooking, invented the ideas to deep fry plenty.
-Tostones are plantains hunks, soaked in salt garlic water, deep fried half way, squashed flat, deep fried again, salted, and served. Best eaten when they are still warm and the edges are all crunchy and awesome. Food so nice, we fried it twice.
-Mofongo is plaintain hunks, soaked in salt garlic water, deep fried, mashed very well together in a morter pestle with garlic and spices, then scooped out when it is still in a bowl shape, and fill then it full of meat or fish.
-Guisao is puertorican style stew that can be modified in many ways. Because you can cook it all with potato hunks instead of meat hunks and you serve the vegetarians before you toss in the meat hunks you browned in oil. Cook some more, and serve to the meat eaters. You can even fill the Mofongo with it. Plus if you use vegetable broth instead of any normal animal broth or boullion, it is still vegan until the meat is added.
I am planning to cook these at what ever the next event I am going to.
"Gobo, what are you cooking?."
"Boot still with foot."
"That is disgusting!"
"Gobo know, me hate feet"