Plantain And Pepper Stuffing (aka Mofongo)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Niger | Toohot06 | 1 | Servings |
INGREDIENTS
| 4 | Bacon, diced | |
| 1 | Ripe plantain, peeled and | |
| cut into 1/2" cubes | ||
| 2 | Garlic cloves, peeled and | |
| chopped | ||
| 1 | Red pepper, seeded and | |
| 1 | Anaheim chile, seeded and | |
| 1/2 | Oregano, chopped | |
| 1/2 | c | Chicken stock |
| 2 | Country bread, diced and | |
| dried | ||
| 1 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
INSTRUCTIONS
Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains in the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. This recipe yields enough stuffing for a 3 to 4 pound chicken. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-17-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 3.6mg
Sodium: 3210.2mg
Potassium: 1006.1mg
Carbohydrates: 23g
Fiber: 10.6g
Sugar: 6.2g
Protein: 13.9g