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Puerto Rican Mofongo
Created by: Howcan Team
Ingredients
- 4 green plantains, peeled and cut into 1-inch pieces
- 1/2 cup of pork cracklings (chicharrones)
- 4 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 cup of chicken or vegetable broth
- 1/4 cup of olive oil
Instructions
- In a large pot, bring water to a boil and add the plantain pieces. Cook for 15-20 minutes, or until the plantains are tender.
- While the plantains are cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until golden brown, about 2-3 minutes.
- Once the plantains are tender, drain them and transfer to a large mixing bowl. Add the cooked garlic, salt, and pork cracklings to the bowl.
- Using a wooden mortar and pestle or a potato masher, mash the plantains until they are smooth and well combined with the other ingredients.
- Heat the chicken or vegetable broth in a small saucepan over low heat.
- Gradually add the heated broth to the mashed plantains, stirring continuously, until the desired consistency is reached. The mofongo should be moist but still hold its shape.
- Divide the mofongo into 4 equal portions and shape each portion into a ball or mound using your hands or a small bowl as a mold.
- Serve the mofongo as a side dish or as a main course with your choice of protein and enjoy!
Puerto Rican Mofongo is a beloved dish with a rich history. It originated in the 19th century when African slaves in Puerto Rico adapted their traditional West African dish, fufu, using local ingredients like plantains, pork, and garlic. Mofongo is made by frying green plantains, then mashing them with garlic, salt, and pork cracklings. This flavorful mixture is formed into a ball and often served with a savory broth or topped with seafood or meat. Chefs like Wilo Benet and Jose Enrique have elevated mofongo in their restaurants, with the latter even earning a James Beard Award. Today, the best mofongo can be found in local Puerto Rican eateries, where the dish is made with love and tradition. The key to a perfect mofongo lies in the quality of the plantains and the skillful blending of flavors. For a unique twist, some chefs incorporate bacon or shrimp into the dish, adding a delightful twist to this classic recipe.
60 min
4 servings
450 calories
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