Mofongo

Mofongo! A delightful way to make plantains. Mashed plantains with delicious aromatic smashed garlic, pork rinds, and chicken broth that takes you to the Caribbean! Mofongo is a traditional Puerto Rican dish that is fun and easy to make. You have to try this recipe!

Plantains

We all see them in the grocery store. But many people don’t know what to do with them. They kind of look like a banana, but they aren’t. However, plantains are so full of flavor! You can use them while they’re green, yellow, or even black, and everything in between.

If you already know and love plantains, I’m sure by now your shaking your head in agreement and perhaps your mouth is even starting to water.

Either way, here is an awesome dish to make with plantains!

What Is Mofongo?

Mofongo is a traditional dish from Puerto Rico, one of my all time favorite places. Other islands have their version of it, such as Cuba and the Dominican Republic. It’s believed to have originated in Africa. Whatever is the case, it is delicious.

Mofongo is made using green, unripened plantains. This is so it’s not too sweet. The plantains are slightly fried then mashed. Additionally, one typically will mash fresh garlic into a paste with salt. Usually oil, chicken broth, and pork rinds or some other pork item are added to the mash as well. It can be served as is or  served as a side along with a protein like shrimp.

To mash the plantains a pilón is used. This is a wooden mortar and pestle. The idea is the wood causes the ingredients to maintain their natural flavors as opposed to a stone mortar and pestle, and especially over the steel blades of a food processor. I will say, I totally agree that using the wooden mortar and pestle  gives a much better taste!

Here’s a couple of links for pilóns if you’re interested.

What Is in This Mofongo?

My Mofongo uses simple ingredients that are readily found in grocery stores.

• Green Plantains
• Canola Oil
• Fresh Garlic
• Salt
• Chicken or Vegetable Broth
• Pork Rinds
• Fresh Cilantro

How Do You Make It?

Mofongo uses fried green plantains, so you need a frying set up. If you have a deep fryer, you can use that. Additionally, you can use a large skillet, a sauce pan, or a large pot like a Dutch Oven with a candy thermometer. Whichever you use, the instructions will be the same.

I work in batches, 1 plantain at a time. I get a sort of assembly line going. As the first plantain is frying, I make the garlic paste for that one. After I remove the first batch of plantain and begin mashing it, I start frying the next plantain, and so on. If you feel rushed, just do what you can.

Frying the Plantains

1. Heat the canola oil to 350°F (use a candy thermometer if using a pot or sauce pan.)
2. Peel and slice each plantain into 1 inch pieces, keeping each batch of plantain slices separate from each other.
3. Place all the pieces from one plantain into the cooking oil and cook until they turn a golden color, about 4-6 minutes. You do not want them to turn brown. Remove the pieces to a plate with a paper towel to drain. Let them cool a little.

PRO TIP: At this point, I add the next plantain batch to the oil. By the time I’m finished mashing up the first batch of mofongo, the next plantain batch is ready to be removed from the oil. If you get a little behind, that’s OK. Just take the plantain slices out and let them drain on another plate. 

Mashing the Mofongo

1. While the plantain is frying, make your garlic paste. Put 3 cloves of garlic and 1 teaspoon of salt in a mortar or mixing bowl. Smash the garlic to make a paste. Remove the garlic paste to a small bowl.
   • PRO TIP: If you would like a milder garlic flavor, use only 1 or 2 cloves.
2. Pour 1 tablespoon of olive oil in the mortar and add the batch of fried plantain slices. Mash the plantains. When the pieces are about halfway mashed, add 1 tablespoon of stock (chicken or vegetable), 1 teaspoon salt, and the garlic paste.
3. Crumble a handful of pork rinds and add that to the mortar or bowl and mash into the mofongo.
4. Remove the mofongo to a small glass or ceramic bowl that has been coated with some oil. Press to pack it down. Turn the bowl over and use a spatula if needed to slide the mofongo onto a plate.
5. Repeat this process for all four plantains.
6. Garnish with fresh cilantro.

Vegetarian/Vegan Meal

This Mofongo is an awesome meal for vegetarians and vegans! Just use vegetable stock and leave out the pork rinds. Have this with some black beans and sauteed vegetables.

Here’s a Meal with Mofongo

GARLIC LIME SHRIMP AND MOFONGO

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Mofongo

Course Side Dish

Cuisine Caribbean, Puerto Rican

Keyword caribbean, mofongo, plantains, Puerto Rico

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 4 Green Plantains, peeled and sliced into 1 inch pieces
• 2 quarts Canola Oil, for frying
• 12 cloves Garlic
• 4 Tablespoons Olive Oil, divided (divided in 4 parts)
• 8 teaspoons Kosher Salt, divided (divided in 4 parts)
• 1 cup Chicken or Vegetable Stock (divided in 4 parts)
• 8 ounces Pork Rinds, optional (divided in 4 parts)
• Fresh Cilantro, torn (for garnish)

Instructions

1. Heat the canola oil in a 3 quart saucepan to 350°F (use a candy thermometer).

   Note: Work in batches, 1 plantain at a time. Each plantain equals 1 serving.

2. Peel and slice the plantain into 1 inch pieces, keeping each plantain batch separate from each other.

3. Place all the slices from one plantain in the cooking oil and cook until they turn a golden color, about 4-6 minutes. You do not want them to turn brown.

4. Remove the slices to a plate with a paper towel to drain. Let them cool a little.

5. Put 3 cloves of garlic and 1 teaspoon of salt in a mortar or mixing bowl. Smash the garlic to make a paste. Remove the garlic paste to a small bowl.

   Note: You can do this step while the plantains are cooking.

   Note: If you would like a milder garlic flavor, use only 1 or 2 cloves.

6. Pour 1 tablespoon of olive oil into the mortar or bowl and add the fried plantain slices. Mash the plantains. When the pieces are about halfway mashed, add 1 tablespoon of stock (chicken or vegetable), 1 teaspoon salt, and the garlic paste.

7. Crumble a handful of pork rinds and add that to the mortar or bowl and mash into the plantains.

8. Add the remaining 1 tablespoon of stock and mash thoroughly.

9. Remove the mofongo to a small glass or ceramic bowl that has been coated with some oil. Press it down to pack it. Turn the bowl over and use a spatula if needed to slide the mofongo onto a plate.

10. Repeat this process for all four plantains.

11. Garnish with fresh cilantro.

Recipe Notes

Optional

If you wish to add a more authentic spin to your mofongo, add about a handful of pork rinds to step number 6 while you are mashing the plantains.