Mofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa. The classic way to serve mofongo is in the mortar (pilón) in which it was mashed.
In the last several decades, mofongo has been adopted by Dominicans and is now commonly found in Dominican restaurants and cookbooks.
Mofongo
Course: VegetablesCuisine: Dominican Republic, Puerto RicoMofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa.
Ingredients
Green plantains, peeled and cut into rounds on the diagonal — 4
Olive oil — 3 tablespoons
Garlic, minced — 3 to 5 cloves
Pork cracklings (chicharrones), crushed — 1 cup
Salt — to taste
Directions
- Soak the plantain pieces in a bowl of salted water for 15 to 30 minutes. Drain well and pat dry.
- Heat the oil in a saute pan or skillet over medium flame. Working in batches, saute the plantain slices until they are cooked through but not yet browned, 10 to 12 minutes.
- 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.
- Using moistened hands, form into 3-inch balls or mound on a plate and serve warm.
Mofongo Notes and Variations
- Mofongo relleno (Stuffed mofongo): Serve mofongo covered with a ladleful of stews like pollo guisado, asopao de gandules or quimbombo guisado.
- For a lower fat version, boil the plantains in salted water instead of sauteing them.
- Add a little chicken or beef broth while mashing the plantains to make them a little moister.
- If you can’t find chicharrones in a market near you, substitute some crispy fried, finely chopped bacon.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
