Mofongo!

Guest post by Jeannette Quiñones-Cantore 

When we think of Puerto Rico we usually think of beautiful sandy beaches, amazing sunsets, fabulous piñas coladas, and Caribbean cuisine, of which mofongo is sometimes considered the star attraction.


Mofongo is a typical dish from Puerto Rico and the Dominican Republic made from green (not ripe) plantains that are fried and mashed. When mashing the plantains, pork rinds (or crisp bacon), garlic, salt and olive oil are added. The consistency should be such that it allows for the mofongo to be shaped like a half sphere as a vessel to be filled with pork, seafood or chicken. Mofongo is usually served at restaurants and fast food eateries. The Dominican mangú is similar to the Puerto Rican mofongo, but the plantains are boiled instead of fried, so the consistency is softer, much like a purée, to which onions are then added.

Mofongo

Ingredients

3 green plantains

1/2 lb. fried pork rinds (chicharrones) or crisp bacon

3 cloves garlic (minced)

Salt to taste (about one pinch)

1 cup canola or other vegetable oil for frying the plantains



Preparation

Peel the plantains and slice into 2” rounds. Heat the canola or other vegetable oil in a frying pan at medium-low heat—oil should be hot, but not sizzling. The plantains should be cooked through, but not browned.

A large wooden mortar and pestle is the preferred utensil for mashing the plantains with the other ingredients, but a glass bowl and potato masher may be used instead.

Once all the ingredients are combined, the resulting mofongo is shaped into balls, or molded into half spheres, according to the mortar or bowl, to be stuffed with your favorite meat or seafood.

The latest gastronomic explosion has upgraded and diversified the mofongo, and it is not unusual to find this dish made with yucca (cassava) or breadfruit instead of plantains.

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Sazón Boricua is a collection of my favorite recipes. I'm a lover of food especially in the kitchen of my beautiful island. I am passionate about cooking from my land but I had the opportunity also to experience other cultures and each of them I've learned.

Jeannette Quiñones-Cantore editor