Puerto Rican Mofongo; Cooking Up Culture, Bolinas After School Program

April 23, 2019 3:30 pm
April 23, 2019 5:00 pm
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Ger-Nis Culinary & Herb Center
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271 Poplar Rd., Bolinas, CA, United States, 94924

This year with the Bolinas after school program we embark on the discovery and celebration of global cuisines. Learning flavors, ingredients and techniques of the world while we try to understand how culture, access to ingredients and even politics can shape the foods we eat.

A staple of Puerto Rico, Mofongo is a  fried plantain mash, made with green (unripe) plantains.  Typically its mashed and fried with garlic and pork-rinds ( chicaron).  Despite the fact that mofongo is found all over the Islands, its origin is though to be Puerto Rico. We can trace the dish back farther to west Africa and a dish called fufu, which is a mash of boiled yams. This is where the Angolan technique of adding liquid to fat comes in, softening the mixture, which is something many of the slaves that were brough to Puerto Rico from Angola and West Africa in the 1500’s learend to do quickly with the local plantains.

Recipes:Monfongo with Shrimp, Mango Hot Sauce, Piña Colada Milk Shakes

Class Type: Bolinas After School Program, middle school, hands-on cooking class

Class Notes: We trace the origin of food and its origins, learning the way techniques travel

Nissa Pierson

Founder of Ger-Nis, Nissa Pierson, is always looking how to cook and eat well remain lazy sometimes! Her latest quest is the almighty Pho and it turns out to be much easier than most would expect. She is pleased to share her years of hard work perfecting this dish and show you how easy and quick it is to make. Bubble Tea was a new quest for her, but she rose to the challenge as she will demonstrate in class! In addition to running Ger-Nis Nissa is a long time culinary instructor specializing fresh herbs. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice (in her food and in her life), good conversation and debates, kickboxing, the ocean  and submersing herself in the food and culture of the world. Contact Nissa