The Backstory First: Growing up in Crown Heights, Brooklyn I hung out with the Garcia family who lived in the building next to where my family lived. As a budding foodie child, I enjoyed Ms. Garcia’s home cooking. Rice and beans and steak… Mmmm… But, her pancakes with the crispy edges I’ve never forgotten and have aspired to prepare the same way since. But, why did they never hip me to mofongo I don’t know? Fast forward to the past few years where I’ve heard the mention of Mofongo to include by my friend Dereine. So I had to do my own investigating.

Well, last Friday was “Friday Treat Night” and I nudged my dear friend and partner in food crime Rassii and a couple of other dining friends to put on our exploring shoes. DC has a couple of new and authentic Puerto Rican restaurants and one of them is Qui Qui, which is in the Shaw area. Their Shrimp Mofongo was so delish and flavorful to include several other dishes and sips. The vibe was nice and quaint. The Latin music had Rassii and I chair dancing. And, Jose our server and the young lady that greeted us and was making the cocktails were on point. Truly a satisfying Friday “Treat Night.” First time caller and I’ll definitely be back.

My “Friday Treats” were:

Painkiller: 8 Yr Barbancourt Rum, orange & pineapple juices, Coco Lopez and nutmeg.

Morcilla con tostones: 2 blood sausage links made in house and served with tostones de platano. PS: I saved a link to have as breakfast the next day with eggs over easy and multi-grain toast with blueberry, lemon, and honey jam.

Shrimp Mofongo: Fried/Smashed plantain, seasoned with garlic oil and topped with shrimp.

Pastel de Ron (to go): Rum cake layered with walnuts and sprinkled with powdered sugar.

About Mofongo: Mofongo is a Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and fried, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle). Mofongo’s roots lead to the African fufu, mixed with some Spanish and Taíno influences. Fufu is made from various starchy vegetables and was introduced to the Caribbean by Africans in the Spanish New World colonies such as Cuba (fufu de plátano and machuquillo), Dominican Republic (mangú), and Puerto Rico (mofongo and funche criollo) this also most likely includes Colombia (cayeye), Ecuador (bolón), Costa Rica (angú), Amazon region and Peru (tacacho). — Wikipedia

Mofongo reminds me of Cou Cou, which is a Caribbean dish made with corn meal.

Mmmmmm… Bon Appetit! Cheers! Enjoy! #BeDoLove #FridayTreatNight #SelfCareMatters #FindYourZen #LivingOutLoud #BeDoLoveSAVOR #BonAppetit #Yummylicious #Yummyliciousness #Foodie #FoodieLife #FoodPorn #ExpandYourPalate #TasteDC #DCFoodie #QuiQuiDC #OffTheBeatenPath #DMV #Mofongo #ShrimpMofongo