MY COD-SHRIMP-EDAMAME AND MOFONGO MEAL: RECIPE #1 of 4: MOFONGO

​Today, I decided to go to my kitchen and start cooking without minding the length of time that a meal would take. The goal was to cook something that I love to eat; shrimp and cod fish and then create a combination of sides to take it to another level.
 
WARNING: I divided this meal in four different recipes so that I do not bore you to death with a huge ingredients and instructions list, smile. At the end of the 4-day of recipes, you could put together your nice feast but for today, here is Mofongo.
 
Category:  SIDE
Approx. Prep and Cook Time: 10 Minutes
Approximate Cost:    $6.14 or $2.05 per serving
Difficulty Level:   Advanced
Allergens, Other:  Gluten Free    
Servings: 3
 
Ingredients
1 box of Goya Frozen Green Plantains (Mofongo) (3.99)
1 tbsp. Roasted Garlic and Herbs or more to-taste (.20)
2 tbsp. Angie’s basting olive oil (.70)
2 c. beef broth ($1.25)
Bacon chips (optional, I didn’t use bacon this time)
 
Directions
In a saucepan, combine the Roasted Garlic and Herbs, basting olive oil and beef broth.
Bring it to a boil and carefully, add the plantain pieces.
Carefully start mashing the plantain pieces with a potato masher until your prefer soft texture. I personally like the mofongo firm, however, soft and creamy. If you want to make a ball, cook it longer until most of the broth is absorbed.