Mofongo

Fried green plantains mashed with garlic and crispy pork cracklings into a savory mound. It is often served with broth and a meat or seafood topping.

Mofongo

Mofongo: Diane, CC BY 2.0 (Wikimedia Commons)

Where it comes from

Mofongo is a Puerto Rican dish with African and Caribbean roots. It is related to similar plantain dishes in Cuba and the Dominican Republic and is a staple of local restaurants.

Explore the cuisine of Puerto Rico.

Recipe

Make Mofongo at home

Serves 4Time 40 minutes

Ingredients

  • 3 green plantains
  • Oil for frying
  • 4 garlic cloves
  • 1/2 cup chicharrones (fried pork rinds), crushed
  • 3 tbsp olive oil
  • Salt
  • 1/2 cup warm chicken broth
  • 1 lb shrimp or chicken to serve

How it's made

  1. Peel the plantains and cut into 1-inch rounds.
  2. Fry in oil at 350 F (175 C) for 5 minutes until tender and light golden; drain.
  3. Mash the garlic with salt and olive oil in a mortar.
  4. Add the hot plantains and chicharrones and mash together, adding a little broth until it holds together.
  5. Shape into a dome in a small bowl and turn out onto a plate.
  6. Serve with garlicky shrimp or chicken and extra broth.

Variations

  • Mofongo relleno: stuffed with shrimp or chicken.
  • Vegetable mofongo: with vegetables and no pork.
  • Trifongo: with plantain, yuca and sweet plantain.

Cook’s tip: Mash the plantains while hot; cooled plantains turn stiff and dry.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Mofongo: Diane, CC BY 2.0 (Wikimedia Commons)