Mofongo: Healthy Rican Style
Mofongo is a very popular dish in Puerto Rico that is made with green plantains. Plantains grow in the tropics, and are within the banana family. Some grocery stores in the states carry plantains, especially if there is a Latin community in the area. Mofongo is a very versatile dish, you can enjoy it stuffed, or as a side dish.
Equipment
- mortar and pestle
Ingredients
- 3 pcs large green plantains aka platano macho
- 1/2 cup refined coconut oil, avocado oil, or frying oil of choice
- 2 cloves garlic
- 1 cup pork cracklings (chicharrón) or cooked bacon if desired
- Extra virgin olive oil or butter
- 1 tsp Salt and pepper or Healthy Rican Adobo to taste
Instructions
- Peel the plantain using a knife. (It’s easier to peel under water)
- Cut the plantain in 1-inch pieces.
- In a small frying pan, add about 1 cup of oil. Heat the oil to medium heat.
- Fry the plantain pieces on both sides. Plantains should look golden yellow/brown and cooked until soft enough to stick a fork in them easily.
- For an even healthier mofongo, boil the plantains until soft, instead of frying them. A similar technique is used in the Dominican Republic and the dish is known as mangu. While the technique is different, when adding the garlic, butter and chicharrón, the dishes are remarkably similar in flavor.
- Remove plantains from heat (or drain if you boil them).
- In a mortar and pestle (pilon) mince 1/2 or 1 small garlic clove.
- Mash the plantains a little at a time. Start mashing the plantain while mixing it with the garlic, add olive oil or butter if the plantain looks dry and not sticking together. Also add salt and pepper (or adobo) to taste and chicharrón if using.
- Repeat with the rest of the plantains.
- The plantains should be soft and consistent enough that you can shape it into a ball or small balls. If the mofongo looks to dry, try adding broth a little bit at a time until desired consistency is achieved.
- Typically it’s served with a bowl of broth on the side.
- Mofongo can be stuffed or served as a side dish with meats, fish, seafood, and more.
- Note: You can also use ripe plantains instead or in addition to the green plantains (for a sweeter mofongo).