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Mofongo

A comforting and hearty dish made with fried green plantains, garlic, and olive oil, embodying the rich culinary heritage of Puerto Rico.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side
Cuisine: Caribbean, Puerto Rican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large green plantains Use firm and less sweet plantains.
  • 4-6 cloves garlic, minced Adjust garlic based on preference.
  • ΒΌ cup olive oil Use as needed for frying and sauce.
  • to taste tsp salt Adjust according to taste.
For Serving
  • as needed chicken or vegetable broth For drizzling over the Mofongo.
  • as desired shrimp, chicken, or steak Optional toppings.

Method
 

Preparation
  1. Peel the green plantains and cut them into thick slices (about 1-2 inches).
  2. Heat about 2 inches of oil in a deep skillet over medium heat.
  3. Fry the plantain slices for about 5-7 minutes until they are golden and cooked through. Remove them from the oil and drain excess oil on paper towels.
Mashing and Sauce Preparation
  1. In a large bowl, add fried plantains while they are still warm, with a bit of garlic and a pinch of salt. Mash them together into a chunky paste.
  2. In a separate pan, heat olive oil over low heat and add minced garlic. Stir gently until garlic is fragrant but not browned (about 1-2 minutes).
Combine and Serve
  1. Pour the garlic oil over the mashed plantains and mix until well combined. Adjust the salt according to your taste.
  2. Mold the mashed plantain mixture into a bowl using your hands or a mold, then invert it onto a serving plate.
  3. Drizzle some chicken or vegetable broth over the Mofongo, and top with your choice of proteins.

Notes

Store leftovers in an airtight container for 2-3 days. Reheat using a microwave or pan on low heat, adding a splash of broth for moisture.