News Americas, NEW YORK, NY, Fri. March 4, 2022: The African roots in Latin America is also dominant in many recipes in the region. In Mexico, one of those recipes with clear African roots is Mogo Mogo which also comes from fufu. Here is a recipe for Mogo Mogo from Mely Martinez of Mexico In My Kitchen.
3 Plantains ripened (With some black spots)*
4 Tablespoons of butter
¾ cup Mexican cream
Salt to taste
Cut the tips off the plantains and place in a large pot. Cover with cold water and turn heat to medium-high.
Bring to a boil and then turn down to simmer until they are cooked. Depending on how ripened the plantains are, they will take between 10 to 15 minutes. They have to be soft to the touch and the skin will start to split into some of their sides.
Remove from pot, drain excess water and let cool until you are able to handle them. Remove their peels.
Place plantains in a frying pan and, with the help of a bean or potato masher, mash to form a puree.
Now, turn the heat to medium-high and add the butter. Stir well, allowing it to melt, then stir in the cream and season with salt.
Usually, the texture is more like a paste than a soft puree, but you can add more cream or butter if that is your choice. Once everything has been well mixed and warmed, it is ready to be served.