Mofongo mashes fried green plantains with garlic, pork cracklings and oil into a rustic, aromatic mixture. A little broth keeps the center moist.
Recipe details
- Prep time: 15 min
- Cook time: 20 min
- Total time: 35 min
- Servings: 4 servings
- Difficulty: Intermediate
- Estimated cost per serving: $2.20
Ingredients
- 3 green plantains
- Vegetable oil for frying
- 4 garlic cloves
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup crushed pork cracklings
- About 1/2 cup warm chicken broth
- Cooked shrimp or extra broth for serving, optional
Step-by-step instructions
- Peel the plantains and cut into 1-inch rounds. Soak in salted water for 10 minutes and dry thoroughly.
- Fry at 325°F (165°C) for 5 to 7 minutes, until tender and lightly golden. Drain.
- Mash the garlic and salt in a mortar. Add the oil, hot plantains and cracklings in batches.
- Add broth gradually until the mixture holds together without becoming wet.
- Pack into an oiled bowl, invert onto the plate and serve immediately with broth or shrimp.
Tips and variations
- The plantains must be completely green.
- Work while the plantains are hot so they mash easily.
