Mofongo

Mofongo is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa. A variation called mangú is often eaten for breakfast in the Dominican Republic. The classic way to serve mofongo is in the mortar (pilón) in which it was mashed.

4 to 6 servings

• Green plantains, peeled and cut into rounds on the diagonal -- 4
• Olive oil -- 3 tablespoons
• Garlic, minced -- 3-5 cloves
• Pork cracklings (chicharrones), crushed -- 1 cup
• Salt -- to taste

Method

1. Soak the plantain pieces in a bowl of salted water for about 15 minutes. Drain well.
2. Heat the oil in a sauté pan or skillet over medium flame. Working in batches, sauté the plantain slices until they are cooked through but not yet browned, 10-12 minutes.
3. Add the plantains, garlic and a little bit of olive oil to a large mortar or bowl and mash with a pestle or potato masher until fairly smooth. Alternatively, pulse with a food processor. Stir in the pork cracklings and salt to taste.
4. Using moistened hands, form into 3-inch balls and serve warm.

Variations

• Mofongo Relleno (Stuffed mofongo): Serve covered with a ladleful of stews like pollo guisado, asopao de gandules or quimbombo guisado.
• Mangú (Dominican Republic): Eliminate the pork cracklings and garlic. Saute a thinly sliced onion in some oil and mash together with the plantains, a little hot broth, salt and pepper. Serve with scrambled eggs. Some cooks add 1-2 tablespoons of vinegar to the onions. The onions can also be served on top of the plantains as a garnish instead of mashed into the mangú.
• For a lower fat version, boil the plantains in salted water instead of sautéing them.
• Add a little chicken or beef broth while mashing the plantains to make them a little moister. Mofongo is often served with some broth poured over it.
• Although most recipes call for soaking the plantains in salted water, some say this step is not really necessary.
• If you can't find chicharrones in a market near you, substitute with crispy fried, finely chopped bacon.