Mofongo Recipe
Mofongo has its roots in African cuisine, brought to the Caribbean by enslaved Africans during the colonial period. Over time, it was adapted to include local ingredients like plantains, which thrive in the tropical climate.
Equipment
- Large pot
- Frying pan
- Mortar and pestle or a sturdy bowl and masher
- Knife
- Cutting board
Ingredients
For the Mofongo:
- 4 large green plantains
- 6 garlic cloves, minced
- 1 cup pork cracklings (chicharrón) or crispy bacon pieces
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
Optional Additions:
- Chicken broth (for added moisture)
- Shrimp, chicken, or beef for toppings
- Fresh cilantro for garnish
Instructions
- Prepare the PlantainsPeel the plantains by slicing off the ends and making a shallow cut down the length of the peel. Gently remove the skin.
- Cut the plantains into 1-inch thick slices.
- Cook the PlantainsIn a large pot, bring water to a boil and add a pinch of salt. Boil the plantain slices for about 10 minutes until tender but not mushy. Alternatively, fry the slices in a pan with hot oil until golden brown.
- Mash the IngredientsIn a mortar and pestle or sturdy bowl, mash the garlic cloves until smooth.
- Add the cooked plantains in small batches, mashing until they reach a slightly chunky consistency.
- Mix in the pork cracklings, olive oil (or butter), salt, and pepper. If the mixture feels too dry, add a splash of chicken broth.
- Shape the MofongoOnce the mixture is well combined, shape it into individual balls or a dome shape.
- Place the mofongo on a serving plate or in a small bowl for presentation.
- Serve and EnjoyTop the mofongo with shrimp, chicken, or beef for a complete meal.
- Garnish with fresh cilantro or drizzle with a savory sauce like garlic butter or sofrito.