Mofongo with Garlic-like Vegetable Broth

Ingredients

• Main Dish
• 2 plantains (green), peeled, cut into 1-inch rounds
• 2 tbsp olive oil
• 1/8 tsp hing, bloomed
• 1/8 tsp salt, divided
• 1 cup fresh vegetable broth (not bouillon cubes or concentrate), warmed
• 2 tbsp fresh cilantro, chopped
• Side dishes
• 2 tbsp hemp seeds
• 1 tbsp olive oil
• 1/4 cup black beans, cooked fresh not canned
• 1/2 cup frozen corn
• 1/8 tsp salt
• Salad
• 1 cup cucumber, sliced
• 2 tbsp radishes, shredded
• 4 tbsp carrots, shredded
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped
• 1/4 tsp sumac

Instructions

1. 1Add 2 tbsp olive oil to pan and lightly fry plantain rounds in batches 5–6 minutes, until pale gold and tender (not browned). Add a little more oil if needed. Drain on paper towels.
2. 2While the plantains fry, toss the cucumber, radishes, 1 tbsp olive oil, sumac, and 1 tbsp cilantro together for a simple side salad.
3. 3Bloom the hing: add 1 tsp olive oil to pan on medium-high. Add hing to oil for 10 seconds to bloom it. Remove from heat.
4. 4In a mortar or sturdy bowl, add the salt and hing paste, then the fried plantains a few pieces at a time, mashing and folding in the olive oil as you go, until coarsely mashed.
5. 5Pack into a bowl to shape into a dome, then invert onto a plate.
6. 6Warm the broth for about 2–3 minutes. Pour around the mofongo and top with cilantro.
7. 7In a pan, add 1 tbsp olive oil on med-high. Add corn and char. Then add the black beans until warmed through. Mix in the hemp seeds and add a dash of salt.
8. 8Serve the mofongo warm alongside the salad and bean-corn side.