Mofongo
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The Tale of Mofongo
Mofongo, mashed fried plantains with garlic and pork cracklings, is believed to derive from West African fufu traditions brought by enslaved Africans to the Caribbean. Puerto Rico adapted it using plantains, introduced through earlier Spanish colonial trade, in place of the cassava or yam used in West Africa.
Ingredients
Scale:· 4 servings
- 3 green plantains, peeled and cut into chunks
- oil, for frying
- 6 cloves garlic, minced
- 1/4 cup pork cracklings (chicharrón) or bacon
- salt, to taste
- 1/4 cup olive oil
- chicken broth, as needed
Instructions
- 1Fry plantain chunks in oil at low-medium heat until softened and lightly golden but not crisp, about 8-10 minutes.
- 2Drain plantains on paper towels.
- 3In a mortar (pilón), mash garlic with a bit of salt and olive oil into a paste.
- 4Add fried plantain chunks a few at a time, mashing together with the garlic paste and chicharrón or bacon.
- 5Add a splash of chicken broth if needed to help it come together while keeping texture chunky.
- 6Form the mash into a dome shape using a bowl.
- 7Serve warm, traditionally with garlic shrimp or fried chicken and a side of broth for moistening.
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