Mofongo

Mofongo is a beloved Puerto Rican dish made by mashing fried green plantains with garlic, olive oil, and crispy pork cracklings (chicharrón). Shaped into a mound or ball, it is traditionally served with chicken broth or stuffed with savory fillings like shrimp, chicken, or beef. Cultural Roots Mofongo is deeply tied to Puerto Rico's culinary heritage but traces its lineage back to West African fufu. Similar mashed plantain dishes exist across the Caribbean, such as fufu de plátano in Cuba and mangú in the Dominican Republic. Popular Variations Mofongo Relleno: The mashed plantain mound is hollowed out and stuffed with stewed meats, seafood (like shrimp or octopus), or vegetables, and often topped with a rich gravy. Alternative Starches: While plantain is classic, some variations substitute or mix in boiled or fried cassava (yuca) or sweet potato. History & Regional Cousins The dish is a Caribbean variation of West African fufu (a starchy mash), brought to the region by enslaved people in the 1500s. Similar mashed plantain dishes are found across the Spanish-speaking Caribbean. The Anatomy of MofongoThe Base: Unripe (green) plantains are peeled, cut into chunks, and shallow-fried until golden on the outside and soft on the inside. Sometimes, yuca (cassava) or sweet plantains are used instead. The Technique: The fried plantains are mashed in a wooden mortar and pestle (called a pilón) with garlic paste, oil or butter, and pork skin. Variations:Mofongo Caldo: Served simply in a half-dome shape alongside a rich chicken or beef broth.Mofongo Relleno: The mashed plantain dome is hollowed out and heavily stuffed with stewed meats, shrimp (camarones), or octopus (pulpo), often covered in a savory creole sauce. From www.VacationTripGuides.com

Prep Time 10 mins

Cook Time 20 mins

Rest Time 30 mins

Total Time 1 hr

Cooking Method: Frying, Mashing

Cuisine: Caribbean

Courses: Dinner

Difficulty: Beginner

Servings: 4

Calories: 672

Best Season: Suitable throughout the year

Description

Mofongo is a beloved Puerto Rican dish made by mashing fried green plantains with garlic, olive oil, and crispy pork cracklings (chicharrón). Shaped into a mound or ball, it is traditionally served with chicken broth or stuffed with savory fillings like shrimp, chicken, or beef. Cultural Roots Mofongo is deeply tied to Puerto Rico's culinary heritage but traces its lineage back to West African fufu. Similar mashed plantain dishes exist across the Caribbean, such as fufu de plátano in Cuba and mangú in the Dominican Republic. Popular Variations Mofongo Relleno: The mashed plantain mound is hollowed out and stuffed with stewed meats, seafood (like shrimp or octopus), or vegetables, and often topped with a rich gravy. Alternative Starches: While plantain is classic, some variations substitute or mix in boiled or fried cassava (yuca) or sweet potato. History & Regional Cousins The dish is a Caribbean variation of West African fufu (a starchy mash), brought to the region by enslaved people in the 1500s. Similar mashed plantain dishes are found across the Spanish-speaking Caribbean. The Anatomy of MofongoThe Base: Unripe (green) plantains are peeled, cut into chunks, and shallow-fried until golden on the outside and soft on the inside. Sometimes, yuca (cassava) or sweet plantains are used instead. The Technique: The fried plantains are mashed in a wooden mortar and pestle (called a pilón) with garlic paste, oil or butter, and pork skin. Variations:Mofongo Caldo: Served simply in a half-dome shape alongside a rich chicken or beef broth. Mofongo Relleno: The mashed plantain dome is hollowed out and heavily stuffed with stewed meats, shrimp (camarones), or octopus (pulpo), often covered in a savory creole sauce.

Ingredients

2 Cups vegetable oil
3 green plantains
1 tbsp olive oil
5 garlic cloves
1 cup chicharrón (crispy pork skin)
1 tbsp butter, room temperature

Instructions

1
Step 1Prep the plantains. Start by heating your oil too 350°F in a heavy duty pot or pan. While the oil is heating, prep the plantains by peeling and slicing them into 1 inch slices.
2
Step 2Fry the plantains. Once the oil is hot, fry plantain pieces on both sides until golden brown and cooked through (about 10 minutes). Once they are cooked, remove from the oil and dry on a paper towel lined plate.
3
Step 3Mash the mofongo. In a large bowl or mortar and pestle add the olive oil and garlic cloves and mash. Add fried plantains, chicharrones, and butter and mash everything together until evenly combined. Add salt to taste.
4
ServeServe. To serve, fill a small bowl with your mofongo and flip onto a plate, to get that perfect dome-like shape. Serve with warm broth or a saucy dish of choice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 25g39%
Trans Fat 27g
Cholesterol 15mg5%
Potassium 650mg19%
Total Carbohydrate 43g15%

Vitamin A 42 IU
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.