Mofongo is a traditional Caribbean dish. It is served mostly in Puerto Rico and the Dominican Republic.
Mofongo is deep-fried green plantains mashed together with pork or chicharron or seafood such as shrimp. The mashing is done by a pilon, which is a wooden mortar and pestle used throughout the Caribbean for many popular dishes.
This mofongo recipe is worth it.
- 5 Green Plantains
- 1 lb. Chicharrón
- 4 Cloves Garlic, Minced
- 4 tsp Olive Oil
- 2 Cups Oil for Frying
Peel the plantains. Cut them into 1 1/2" slices and soak them in salty water for 15 minutes. Drain them and place on a dish lined with paper towel and dry well.
Heat the cooking oil in a large skillet. Fry the plantains slices in the vegetable oil over a medium low heat, until they turn golden brown. Remove the plantains from the pan and drain on paper towel.
Using a mortar and pestle, mash the plantains while slowly pouring the olive oil. Stir in the garlic and the pieces of chicharrón and crush again with the pestle.
Once you have mashed all the plantains, divide them into 4 pieces. Mold them into the shape of half sphere using your hands or using a small bowl.
Serve hot with chicken or beef broth or your favorite meat.