|Nutritional Guidelines (per serving)|
|Servings: 4 mofongos (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 116g||149%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This traditional mofongo recipe is made from fried green (unripe) plantains mashed together with garlic and crackling pork rinds, also known as chicharrón.
Plantain mofongo is thought to originate from Puerto Rico, and there are similar mashed plantain dishes from the other Spanish-speaking islands. Cuba has fufu de plátano and The Dominican Republic has mangú. The dish most likely has its origin in African cuisine. Enslaved people brought a dish called foo foo or fufu with them, which is made in the same manner from various mashed starchy vegetables such as yams, cassava, and plantains.
Mofongo is traditionally mashed in a mortar and pestle, but you can use a potato masher if you don't have one.
Click Play to See This Traditional Mofongo Recipe Come Together
- 2 cups vegetable oil (for frying)
- 3 plantains (green, unripe)
- 1 tablespoon garlic paste
- 6 ounces pork rinds (cracklings, crushed)
Gather the ingredients.
Heat about 2 inches of oil in a frying pan or deep fryer to 350 F.
While the oil is heating up, peel the plantain and cut into 1-inch rounds.
Fry the plantains until golden and tender. This will take approximately 4 to 6 minutes.
Remove cooked plantains from the fryer and allow to drain on paper towels.
Put the garlic paste in a mixing bowl or mortar and add fried plantains. Mash until thoroughly blended.
Add the pork rinds. Continue to mash and mix until all ingredients are well incorporated.
Shape the mofongo into 4 balls and serve hot.
Alternatively, using a small condiment bowl as a mold, push a portion of mofongo down to the bottom of the bowl.
With the back of a spoon, smooth over and level off the mix.
Then use the spoon to scrape around the bowl and remove the mash in a half-dome shape.
Serve and enjoy!