Traditional Plantain Mofongo Recipe

Plantain mofongo, believed to have its origins in Puerto Rico, is a dish crafted by mashing together fried green (unripe) plantains with garlic and crispy pork rinds, known as chicharrón. The process involves slicing and frying the plantains until tender, then mixing them with garlic paste and pork cracklings. The resulting blend can be shaped into balls or a half-dome. Traditionally, mofongo is prepared using a mortar and pestle, although a potato masher works as an alternative if the former isn't available.

This recipe likely finds its roots in African cuisine, where enslaved individuals introduced a similar dish known as foo or fufu to the Caribbean. These dishes involve mashing various starchy vegetables like yams, cassava, and plantains. Comparable mashed plantain recipes exist in other Spanish-speaking islands such as Cuba's fufu de plátano and The Dominican Republic's mangú.

Mofongo serves both as a side dish and a main course, particularly when stuffed with meat or seafood. It pairs well with proteins like chicken or shrimp, alongside beans and rice. Alternatively, it's often presented in a bowl with broth poured on top. In Puerto Rico, this dish is sometimes served straight out of the mortar.

Ingredients

• Vegetable oil, for frying

• 3 medium green, unripe plantains

• 1 tablespoon garlic paste

• 6 ounces pork rinds or cracklings, crushed

• Kosher salt, to taste

Steps to Make It

01. Gather all the ingredients needed for making mofongo.

02. Heat around 2 inches of oil on medium-high in a large skillet or deep fryer until it reaches 350 F.

03. While the oil heats, peel the plantains and slice them into 1-inch rounds.

04. Fry the plantains until they turn a golden hue and become tender, which usually takes about 4 to 6 minutes.

05. Once fried, place the cooked plantains on a plate lined with paper towels to absorb excess oil.

06. Take a large bowl or mortar, place the garlic paste in it, and add the fried plantains in batches if necessary. Proceed to mash them thoroughly.

07. Incorporate the pork rinds into the mashed plantains, continuing to mash and mix until all the ingredients are well combined. Add salt to taste.

08. Shape the mofongo mixture into 4 equal-sized balls and serve.

09. Alternatively, create a half-dome shape by using a small condiment bowl as a mold. Press a portion of the mofongo into the bottom of the bowl.

10. Use the back of a spoon to smooth and level the mix.

11. Next, run the spoon around the bowl's edge to neatly remove the mashed mix, forming a half-dome shape.

Tips

• Enjoy mofongo as a main course, serving it warm alongside a zesty sofrito or broth. Alternatively, use it as a flavorful side dish complementing meats or seafood.
• If your mashed mofongo lacks moisture and struggles to hold its shape, incorporate a touch of olive oil, broth, or water until it reaches the desired consistency.
• When frying the mofongo, aim for a golden yellow hue rather than allowing it to brown for the best results.

Recipe Variations

• Enhance your mofongo by topping it off with lime wedges and finely chopped cilantro for both a pop of color and added flavor.
• Elevate the mofongo mix itself by incorporating a touch of finely chopped cilantro and a hint of smoked paprika for an extra burst of taste.

How to Store Mofongo

• For optimal enjoyment, it's recommended to consume mofongo immediately since it tends to dry out and become crumbly with time, causing the pork rinds to lose their crunch. If there are leftovers, store them in an airtight container for up to three days.
• When reheating leftover mofongo, gently warm it on the stovetop over medium-low heat. Add water or broth gradually to maintain its moisture as needed during reheating.