This was by far one of my favorite babish videos I’ve seen. The chemistry and energy was unmatched and truly wholesome. I hope to see more episodes that include dishes from the Caribbean/Latin America. Andrew really enjoyed that mofogo and chicharrón
I feel like Andrew has a crush on every guest he invites or something. Like, he seems so nervous and is trying to make the best impression with everyone he meets and is trying to act funny and stuff. It's really nice!
@@Hidori41 watch the flan episode with Dominique Ansel, dude literally comes off as a middle schooler trying to talk to his crush for the first time it's adorable 😭
This is the most legit cooking tutorial of Puertorican cuisine I have ever seen online. (I’m from Puerto Rico, from a family of great cooks). The “until your hear tells you” is very real. That is for me the typical grandma recipe. I asked my mom for the amount in one of her recipes and her answer was “Throw some there, until it tastes”. Omi is amazing. Certainly stole our hearts. Thanks for an outstanding video about our most emblematic dish.
Love the inclusion, but I like the domimican version better (garlic during the mashing, real chicharron and served with a side of sancochito to moisten it up)
Me, a Puerto Rican/ Taino person coming into this video after seeing the title - skeptical, concerned... Me, seeing him bring an actual Puerto Rican chef onto his show to do this traditionally - Perfect
Mofongo is one of the few truly African inspired dishes from Puerto Rico. It's based on African Fufu but made with the ingredients available to Afro-carribeans. The Cuban version is called Fufu like it's ghanian predecessor but is sweet and mashed with bacon and other garnishes. Puerto Rico's is mofongo and is fried green platains with a meat of choice usually fried but sometimes stewed especially if its seafood. Dominicans have mangu which is a delicious mash with onions and often accompanied with fried salami. Mofongo is popular with Dominicans as well but usually boiled green plantains instead of fried. I read somewhere that it became popular with them in the 1960s when many of them moved to the states. There are other notable versions outside the carribean too. In Colombia they have Cayeye which is also similar.
Definitely enjoying this season of Next Level Chef. Omi's dishes look so elegant and can imagine they taste amazing! You're definitely going to win this.
I love this woman. Growing up in Brooklyn, she reminds me of every Tia and adopted mami I’ve had. She’s just very much herself and you have to love that
While I'm not Latino myself, I live in a neighborhood that is largely Cuban and Puerto Rican, so lots of little restaurants have mofongo, and I love me some of that, maybe with shrimp and octopus in a tomato sauce.
Technically speaking, if you are making a Manhattan cocktail with Scotch whisky, that's called a Rob Roy. Otherwise, the food looks awesome as always. I should really try cooking something with plantains.
my heart just blossoms when i see different folks embrace one another culture.....grandma always told me, more love more joy delicious food, brings us together.
Weeeepaaaaa!!!! It brings me joy to see my favorite dish I’ve grown up with being made on here ❤ I especially love how mofongo is such a personal dish and reflects the heart of the ones making it. Buen provecho🇵🇷🇵🇷
She Bougie Puerto Rican... Need an Abuela wearing a night gown making this on an old white electric stove with tinfoil. Kitchen 85 degrees hot and grabbing the Sofrito out of a butter container.
Babish, i live in Washington Heights, and i gotta tell ya. This looks better than the way some of the restaurants around here have been making Mofongo lately! Thanks for the video, im off to try to make my own soon!
Cilantro for me tastes like soap... I accidentally added it once at a Mucho burrito and was questioning whether the guy had rinsed the vegies properly.... tastes so gross.... blah....
I had mofongo in Puerto Rico like 8 years ago and it was one of my favorite meals ever. I watch many cooking youtubers, as well as every episode of ATK, and I think this is the first time anyone's tried doing mofongo!
Was worried Babby could not eat the plantains due to his banana allergy. Interesting food from someone coming from sweden, this kind of food is so different from our food culture but I still find myself intrigued and hooked. Thanks for an awesome episode~
As a Puertorican, this makes me sooo happy. Babish, my favorite food youtuber, making my favorite dish from home ❤. Omi estas bella mi amor, representa tu Isla con orgullo 🇵🇷
Ok I love this, but also, Andy showing true commitment being allergic to bananas (so I imagine plantains could be a risk) and hating cilantro (and therefore I imagine it’s stronger cousin too) but making and eating this anyway 👏🏻
I was already stressed when they were frying the plantains with the oil a centimeter from the lid. Then they just bring that wet sofrittoed chicken in and I was kind of like, what did you expect!?
filipino food that's ilokano style would be a nice video for basics. i recommend you guys make some dining-ding, a vegetable heavy dish that has sweet potatoes, bagoong (fish paste sauce), spinach, and squash flowers. you can also change up the greens to however you like, as long as they're leafy. it's very refreshing to eat and one of my favorite dishes
You could do a whole other series that's just you learning about authentic cooking from people's ancestral cultures. Every country has something different, those countries all have regions, and all those regions have many dishes, so you'd pretty much never run out.
This is a great idea! He's done episodes here and there over the years with other cuisines. But a concentrated series/effort would be great. Andy is so thoughtful and reverential - a perfect way to showcase other cuisines!!
Even with my almost nonexistent Spanish it was neat to immediately guess and figure out what came next ahead of time because of all the crossover there is in Caribbean cooking. Like they're all distinct but my experiences growing up with Dominican and Haitian cuisine had me immediately just go ah yes. And its fun to see the things that are more or less common or even not used at all in one but are a staple of the other.
If Omi Hoppers cookbook isn’t named “whatever your heart tells you” I’m going to be deeply disappointed.
Subtitle: (or until your ancestors tell you to stop)
@@GoodnightMoon666 Would it be redundant to give this thread a "chef's kiss"?
@@HoraceSteve no such thing as too many chef's kisses
The only reason they shouldn't is because that title might end up getting confused for a romance novel or a self help book.
Is a cookbook not a self-help book? Plus, it should most definitely be a romance that revolves around yourself and whomever you’re feeding
MAKING MOFONGO
Babish: "How much?"
Omi: "Whatever your heart tells you!"
Ah yes, the true Puerto Rican way 🇵🇷
Or as Uncle Roger says, "Just use feeeeeling!"
German equivalent to the question of 'How much seasoning?':
"About one jar"
the true Chinese way as well, I had that exact conversation with my dad the other day 😂
Everyone: How much?
Islanders: Enough.
Puerto rican gang
I'm illegal
And your sexy and you know it
fbi open up
I guess you never seen a Mexican yoshi before
Mexican yoshi is so funny 😂
Making Mofongo
Omi: season it
Andrew: how much?
Omi: until the ancestors tell you to stop.
Andrew: …my ancestors are shy 😂
This was by far one of my favorite babish videos I’ve seen. The chemistry and energy was unmatched and truly wholesome. I hope to see more episodes that include dishes from the Caribbean/Latin America. Andrew really enjoyed that mofogo and chicharrón
I feel like Andrew has a crush on every guest he invites or something. Like, he seems so nervous and is trying to make the best impression with everyone he meets and is trying to act funny and stuff. It's really nice!
Classic introvert NYer haha
I would be crushing too. 😍
As a frequent Babish viewer I can say this is the first time it seemed so obvious 😆
@@Hidori41 watch the flan episode with Dominique Ansel, dude literally comes off as a middle schooler trying to talk to his crush for the first time it's adorable 😭
I don't blame him, Omi's extremely crush-worthy. Crushable? She's dreamy.
This is the most legit cooking tutorial of Puertorican cuisine I have ever seen online. (I’m from Puerto Rico, from a family of great cooks). The “until your hear tells you” is very real. That is for me the typical grandma recipe. I asked my mom for the amount in one of her recipes and her answer was “Throw some there, until it tastes”. Omi is amazing. Certainly stole our hearts. Thanks for an outstanding video about our most emblematic dish.
As a Dominican, I lost my marbles at the title alone! Loved that you bring more Latin culture food from the islands onto your channel.
Same with me, a Puerto Rican
I'm.not Puerto Rican, but I served with a lot of Puerto Ricans and I got to love this dish
@@jasoncabral3831
You dont have to be. Just enjoy it.
Love the inclusion, but I like the domimican version better (garlic during the mashing, real chicharron and served with a side of sancochito to moisten it up)
Saaaame this Dominicana clicked so fast♥️💃🏾
I almost had a heart attack when Babish asked if they can substitute with oranges. So glad to see mofongo in this channel.
Living for the chemistry of this pairing and the V I O L E N T amounts of butter and garlic in this recipe. 10/10 no notes
“Offensive amount of garlic” is my new favorite cooking mantra
La cantidad que me dice mi corazón es como yo cocino en mi casa. Dios bendiga a esta muchacha.
Amen hermano
A cocinar con sentimiento o al tanteómetro, como decía mi mamá.
Yo tambien. 😂
I don’t think I would do this Justice making it at home so I really need to find this at a local restaurant immediately
Ciertamente 😂
"Making mofongo"
-Dominican luigi
Im illegal
Me, a Puerto Rican/ Taino person coming into this video after seeing the title - skeptical, concerned...
Me, seeing him bring an actual Puerto Rican chef onto his show to do this traditionally - Perfect
Also I never thought to put chicharrones into the mofongo mash... my life has changed forever
@@TheMermaidSushi It’s amazing!
@@TheMermaidSushi Not a bad idea, although fresh chicharron is 1000x better if you can get your hands on some
@@socialdef3 Honestly if I get the patience to make more again I might just do that next time!
@@socialdef3 if you have an authentic Mexican restaurant near by they may have fresh chicharrón 😊
Mofongo is one of the few truly African inspired dishes from Puerto Rico. It's based on African Fufu but made with the ingredients available to Afro-carribeans. The Cuban version is called Fufu like it's ghanian predecessor but is sweet and mashed with bacon and other garnishes. Puerto Rico's is mofongo and is fried green platains with a meat of choice usually fried but sometimes stewed especially if its seafood. Dominicans have mangu which is a delicious mash with onions and often accompanied with fried salami. Mofongo is popular with Dominicans as well but usually boiled green plantains instead of fried. I read somewhere that it became popular with them in the 1960s when many of them moved to the states. There are other notable versions outside the carribean too. In Colombia they have Cayeye which is also similar.
Thank you for being honest and explaining how it got to the DR by way of back migrations to our sister island from Puerto Rico.
Great explanation 👏
My girlfried is Dominican, and this is exactly what cooking with her is like for me hahaha. Adored this video.
Do you also spill tons of hot oil onto the stove and drink cocktails at the end to celebrate!?
Was scrolling through the comments to find a reference to that close call of a grease inferno + possible gas explosion. I salute you sir.
And Afrika
I'm gonna cry it makes me so happy to see people learning about and falling in love with the food I hold near and dear to my heart
Yes Omi!!!! Two of my favorite people! I spent hours in my hotel room filming Next Level Chef watching Babish!!!!
The facts that Babish is making Puertorican food fills me with so much happiness. I saw the title and got so excited!
As a Puerto Rican i’m so happy to see Omi and Babish making one of my favorite dishes and doing it the authentic way
Definitely enjoying this season of Next Level Chef. Omi's dishes look so elegant and can imagine they taste amazing! You're definitely going to win this.
Saw mofongo, immediately clicked!! Love to see my culture represented, especially with food!
I know!
@@mofongotron loving the username lol
I love this woman. Growing up in Brooklyn, she reminds me of every Tia and adopted mami I’ve had. She’s just very much herself and you have to love that
Please have more Omi! This was wonderful!
I agree.
Growing up in a Hispanic household this was my favorite meal 😭 amazing and yes more garlic 👏🏽the better
While I'm not Latino myself, I live in a neighborhood that is largely Cuban and Puerto Rican, so lots of little restaurants have mofongo, and I love me some of that, maybe with shrimp and octopus in a tomato sauce.
I bet you can already smell it through the screen
@@ichigopockychan I could certainly smell the garlic 🤣
MAKING MOFONGO !!!!
This pairing is incredible! We need more of this!
An exceptionally interesting, informative and fun episode, and Omi Hopper is a charm!
"We have cilantro which everybody knows and love"
Babish's mind: The devil's lettuce. My mortal enemy!"
2:02 Fortunately, cooked cilantro is no problem for Andrew.
Cannot do cilantro here, genetics make it taste like soap. What is the best alternative?
@@misswintertime is this true is it cause by genetics? Been wondering the whole time 🤯🤯
@@mr.mee6524 yes, there's a gene that alot of people have that makes cilantro taste bad to them, kinda like soap. I'm one of them lol
ill repute
"The amount of garlic that we're gonna use is gonna be disrespectful." i'm stealing that
That was phenomenal. Chef Omi is a lovely soul
Technically speaking, if you are making a Manhattan cocktail with Scotch whisky, that's called a Rob Roy.
Otherwise, the food looks awesome as always. I should really try cooking something with plantains.
You gotta do "Mangú Con Los Tres Golpes" next!
Puerto Rican staple, love it
my heart just blossoms when i see different folks embrace one another culture.....grandma always told me, more love more joy delicious food, brings us together.
your grandma's right
@@SouthernGothicYT i guess most grandmas are lol😊
Cocktail looks great! A scotch based Manhattan is called a Rob Roy and it’s an excellent gateway drink if you want to get into scotches.
Omi was wonderful! yall seemed like you had a lot of fun, please bring her back!!
The W on the BWB paddle in the background looks like a power outlet
OMI!!!! Awe I love seeing her cross barriers and shine!!! Showing the world the food from PUERTO RICO!
The face you make when the Sofrito hits the hot oil. 🤤 ❤🇵🇷
As a Puertorican
I love this❤❤🇵🇷
🇩🇴 And love it too
I feel so proud 😭💞
Seriously. My Abuela just passed as well. So seeing this made me think fondly of her, and her mofongo. Puerto Rican food is love.
Yassss
S A M E
Puerto Rico's prized dish: Mofongo. It's majestic. If you haven't tried our marvelous dish, I suggest you do it ASAP.
Omi's energy was perfect for this. Great episode!
This pairing is incredible! We need more of this!
What cuisine hasn't Babish touched yet!?
LOL that reaction @8:30
Has he done Filipino? :D
Or African staples kind of picking the best dishes from regions throughout the continent? I’d love to see him try jollof rice
Kazakhstan!
maybe indigenous foods that arent related to latin america like bannock
A happy boricua girl watching one of her fave content creators make mofongo 😭🇵🇷
Esto me hace sentir muy feliz. Que rico se ve 😊
Igual :)
Me: *sees the Singleton Whisky*
"Ohh yeah. Nice...."
Babish: *mixing the whisky*
Me: *Waitwait... nononoNoNoNoNoNNNNOOOOOOOOOOOOO!!!!!*
8:14 wait, isn't Andrew allergic to bananas? I know they are plantain but they come from the same botanical family
When I saw him handling them bare handed, I jumped to that same reasoning
@@skaman125 He lived to tell the tale and drink the cocktail!
The mofongo was fantastic but my friend where is THE PYLON!! come on man XD
Preach!
Weeeepaaaaa!!!! It brings me joy to see my favorite dish I’ve grown up with being made on here ❤ I especially love how mofongo is such a personal dish and reflects the heart of the ones making it. Buen provecho🇵🇷🇵🇷
Absolutely one of the best episodes of basics ever! Omi is SO fun and cool and explains so well!
“My ancestors told me to stop” is going to be my next catch phase😂 love this women!!
She Bougie Puerto Rican... Need an Abuela wearing a night gown making this on an old white electric stove with tinfoil. Kitchen 85 degrees hot and grabbing the Sofrito out of a butter container.
The chemistry in this video is 🔥 do what your heart tells you babish!!
No he clearly got annoyed when she dropped all that chicken into the hot oil and flooded his stove with nasty oil!
@@socialdef3 I think he was less annoyed and more concerned about an oil fire starting.
he's engaged 😭
@@socialdef3 That concern not annoyance.
@@KBWeeds Y'all know him? Do you do lunch together? I think he's annoyed ok. And now I'm annoyed with you.
Mira mi platano no papi!!! 😎
Making mofongo...!!! 😮
Babish, i live in Washington Heights, and i gotta tell ya. This looks better than the way some of the restaurants around here have been making Mofongo lately! Thanks for the video, im off to try to make my own soon!
Cilantro for me tastes like soap... I accidentally added it once at a Mucho burrito and was questioning whether the guy had rinsed the vegies properly.... tastes so gross.... blah....
It is time to binge babish again
I had mofongo in Puerto Rico like 8 years ago and it was one of my favorite meals ever. I watch many cooking youtubers, as well as every episode of ATK, and I think this is the first time anyone's tried doing mofongo!
Was worried Babby could not eat the plantains due to his banana allergy. Interesting food from someone coming from sweden, this kind of food is so different from our food culture but I still find myself intrigued and hooked. Thanks for an awesome episode~
I'm puerto rican and married a finnish man. He loves plantains! You should def give them a try.
Don't get offended but Swedes even have any food culture except for those revolting fermented fish??
Don't mess with latinos. Especially with Luigi. He makes mofongo.
Mofongo is the goat!!!🇵🇷🇵🇷🇵🇷
Babish you brought 🇵🇷Puerto Rico🇵🇷 to the Kitchen Yes Sir!👌🏽👍🏽👏🏽💪🏽💯
I was just in San Juan having mofongo for the first time, and I’ve been craving it since. This timing is perfect
Same! Except I was at a Dominican jawn in Philly
Shoutout to Aunt Donna for that drink inspiration. Pop a Luxardo on there and we've got ourselves some magic.
As a Puertorican, this makes me sooo happy. Babish, my favorite food youtuber, making my favorite dish from home ❤.
Omi estas bella mi amor, representa tu Isla con orgullo 🇵🇷
Loved that! Looks amazing! Isn’t a Manhattan made with scotch called a rob roy though?
I guess Andrew's banana allergy doesn't encompass plantains.
Who else is here because of Dominican Luigi
This is my girlfriend’s favorite food. We named our dog after it. Love that boy and this dish.
MAKING MOFONGO
I feel like it's impossible to have bad chemistry with omi.
But Andy gets along with everyone
Im like babish when it comes to cilantro. Raw its horrendous and way too strong. But as soon as its cooked, its heavenly.
This episode brings joy to my heart. I'm really missing my mom and grandma. I can see Arroz con Pollo in my future.
When I hear Mofongo my mind always goes to the Big Papi sketches on SNL
This looked DELICIOUS. Babish, thank you for introducing Omi. She seemed delightful and this was a very fun collab to watch!
7:55 that fogged glasses bit was underrated
My mom was telling me we should really do this recipe, so I’m certainly glad Babish made this recipe.
Dominican luigi
Mofongo is African. You can tell by the name alone.
Biggest fear when using oil is what just happened. Always fry a few at a time when putting in then you can add more.
Yes, that was very nearly a disaster.
Yeah, I thought that this might be the final episode 😳😳😳
Guess what I’m cooking tonight 😭🫶🏻
She wanted to be heard, not listened to.
Would love to see Babish tackle some chamorro food 🥘
Tuba not optional
Just love it
Ok I love this, but also, Andy showing true commitment being allergic to bananas (so I imagine plantains could be a risk) and hating cilantro (and therefore I imagine it’s stronger cousin too) but making and eating this anyway 👏🏻
That was phenomenal. Chef Omi is a lovely soul
I was already stressed when they were frying the plantains with the oil a centimeter from the lid. Then they just bring that wet sofrittoed chicken in and I was kind of like, what did you expect!?
Yeah Andrew was clearly annoyed, she's lucky she got a cocktail at the end.
MAKING MOFONGO!!!!
Alternative to the pork rinds you can (and I prefer) to use bacon. Break it up into small pieces and throw it in the plantain.
filipino food that's ilokano style would be a nice video for basics. i recommend you guys make some dining-ding, a vegetable heavy dish that has sweet potatoes, bagoong (fish paste sauce), spinach, and squash flowers. you can also change up the greens to however you like, as long as they're leafy.
it's very refreshing to eat and one of my favorite dishes
You could do a whole other series that's just you learning about authentic cooking from people's ancestral cultures. Every country has something different, those countries all have regions, and all those regions have many dishes, so you'd pretty much never run out.
This is a great idea! He's done episodes here and there over the years with other cuisines. But a concentrated series/effort would be great. Andy is so thoughtful and reverential - a perfect way to showcase other cuisines!!
I know it's silly, but every time someone mentions mofongo, I always think of Kenan Thompson's David Ortiz impression.
Is andrew not allergic to bananas or am I wrong xD
I wonder if someone was standing by with an epi-pen 😂
You had Mofongo AND Omi in one vid!? I’m LOVING IT!
I hope this episode was as much fun to make as it was to watch. Great job.
Even with my almost nonexistent Spanish it was neat to immediately guess and figure out what came next ahead of time because of all the crossover there is in Caribbean cooking. Like they're all distinct but my experiences growing up with Dominican and Haitian cuisine had me immediately just go ah yes. And its fun to see the things that are more or less common or even not used at all in one but are a staple of the other.