Mofongo
Green plantains fried then mashed with garlic, olive oil, and pork cracklings in a wooden pilón, formed into a dome and often served with broth or stuffed with meat or seafood. It's one of the island's most iconic dishes.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Pilón (wooden mortar and pestle) or large bowl and potato masher
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 58
- protein
- 12
- calories
- 480
Instructions
- 1
Heat vegetable oil to 325°F. Fry plantain chunks for 8-10 minutes until softened and pale golden, not deeply browned.
- 2
Drain the plantains on paper towels.
- 3
Mash garlic with salt and olive oil into a paste using a pilón (wooden mortar) or mortar.
- 4
Add fried plantain chunks and pork cracklings in batches. Mash and fold together until combined but still slightly chunky.
- 5
Press the mixture into a dome shape using the pilón or a small bowl.
- 6
Turn out onto a plate while warm.
- 7
Serve with warm chicken broth on the side, or top with garlic shrimp or stewed meat.
Chef's tips
Use a wooden pilón (mortar) if you have one. Its textured surface grips and mashes plantains more evenly than a smooth bowl.
Storage
Best eaten fresh; leftovers can be refrigerated 1-2 days but texture firms up.
Reheating
Reheat covered in the microwave with a splash of broth, or steam briefly to soften.
Common mistakes to avoid
- •Frying plantains at too low a temperature, making them greasy instead of crisp
- •Mashing without enough garlic oil, leaving mofongo dry and crumbly
Serving suggestions
Cooked Mofongo?
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