Mofongo
Puerto Rican mashed plantain dish made with fried green plantain, garlic, and fat, served as a base or side. Cooked plantains are mashed with a mortar and pestle until chunky, then formed into a mound and topped with protein and broth.
Ingredients
Method
Peel green plantains by cutting off both ends, slitting the skin lengthwise, and peeling away the skin with your fingers or a small knife. Cut peeled plantains into 1-inch-thick rounds.
Heat oil in a large skillet or deep pan to 350°F (175°C). Fry plantain rounds in batches, 5–7 minutes per side, until golden and tender. Transfer to paper towels to drain.
In the same hot oil, briefly fry minced garlic until fragrant, about 30 seconds. Remove with a slotted spoon and set aside on a clean paper towel.
Place fried plantain rounds and garlic into a mortar. Add 2 tbsp fat and salt. Mash vigorously with the pestle until the mixture is chunky but holds together, scraping down the sides as needed. Do not overmix.
Season to taste with additional salt and black pepper.
Transfer mashed plantain to a shallow bowl, using the pestle or a spoon to press and shape it into a mound or nest. Top with your chosen protein and any desired garnish.
Pour warm broth around the mound and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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