1. Mofongo (The King of Garlic & Plantains)
Mofongo is arguably the most famous Puerto Rican dish. It is a mashed mound of fried green plantains seasoned heavily with garlic, olive oil, and pork cracklings (chicharrón).
- Description: A savory, dense, and aromatic plantain mash, usually served as a main dish stuffed with shrimp, chicken, or beef, or as a side.
- Total Time: 30–40 minutes
- History: Mofongo has its roots in the West African dish fufu. Enslaved Africans brought the technique of mashing starchy vegetables to the Caribbean. In Puerto Rico, the Spanish influence added garlic and olive oil, while the local availability of plantains replaced the yams or cassava used in Africa.
Ingredients & Instructions
- Peel and Cut: Slice 3 green plantains into 1-inch rounds.
- Fry: Soak them in salted water for 15 minutes, pat dry, and fry in oil until golden but not crispy (they should be soft inside).
- The Mash: In a pilón (wooden mortar and pestle), crush 2 garlic cloves with a pinch of salt and olive oil.
- Combine: Add a few pieces of fried plantain and a handful of pork cracklings (chicharrón) to the mortar. Mash until well combined.
- Shape: Form into a ball or a bowl shape and serve hot with a side of chicken broth or topped with your favorite protein.