Spiked green mofongo shakes up a Caribbean classic | Cannabis recipe

Though many cultures use the banana-esque plantain as a starch source in their meals, the Dominican Republic and Puerto Rican styles of mofongo are among of the most delicious ways to eat the green, unripe fruit (known to some as cooking bananas). These starchy relatives of our sweet-snack bananas are tasty when fried, roasted and, in this case, smashed with garlic and cannabis oil.

Green Mofongo

Makes 4 servings; 14mg THC per serving

3 unripe green plantain

1 head garlic

2 shallots

4 cups vegetable broth

2 tablespoons cannabis-infused olive oil*

1 cube vegetable bullion

Sofrito/salsa (optional)

Salt and pepper

Oil for frying

Cilantro for garnish

In a small saucepan, add a drizzle of cooking oil. Crush half of the garlic and one of the shallots and heat until translucent. Pour over the broth and add one cube

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