Mofongo

Mofongo Recipe from Puerto Rico with Plantains, Oregano, Tomatoes, and Olive Oil

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mofongo is a traditional Puerto Rican dish made with fried green plantains that are mashed with garlic, olive oil, and pork cracklings. It is a flavorful and hearty dish that is popular in Puerto Rican cuisine.

History

Mofongo has its origins in African cuisine, specifically from the West African dish fufu. When African slaves were brought to the Caribbean, they adapted their traditional recipes to include local ingredients, resulting in the creation of mofongo.

Ingredients

3 green plantains (per serving), peeled and cut in half.
3 to 4 tbsp of mojo (mojo can be found on the foundation page).
1 tsp of oregano.
salt and pepper to taste.
1 can of crushed tomatoes.
3 to 4 tbsp of sofrito (sofrito can also be found on the foundation page).
3 tbsp of olive oil.
4 oz (113 g) of Chicharon (crushed)

How to prepare

In a pot large enough to hold the can of crushed tomatoes, heat olive oil.
Add sofrito and stir. When it starts to bubble, add the can of tomatoes and stir. Lower the heat.
Add oregano, salt, and pepper to taste. Simmer slowly for about 10 to 15 minutes, then set aside.
In a large pot, place plantains with cold salted water. Be careful not to oversalt; about 1 tsp should be enough.
Place the pot on the stove and bring to a boil. Lower the heat and cook until tender.
Remove from heat and set aside.
Place cooked plantains in a large mortar, one piece at a time, with a spoon of mojo. Crush with the pestle. Add a piece of Chicharon and continue crushing.
Continue this process until you have made one portion.
Scoop out and shape into a ball. Place on a plate. Pour some of the crushed tomato over the Mofongo and serve. If you prefer, you can pour a little mojo instead of the tomato.

Variations

Add cooked shrimp or chicken to the mofongo for added protein.
Use ripe plantains instead of green plantains for a sweeter flavor.
Top the mofongo with a fried egg for a delicious breakfast twist.

Cooking Tips & Tricks

Make sure to use green plantains for this recipe, as ripe plantains will not hold their shape when mashed.

- Be careful not to oversalt the plantains when boiling them, as the dish can become too salty.

- Use a mortar and pestle to mash the plantains for the best texture and flavor.

Serving Suggestions

Mofongo can be served as a side dish with grilled meats or seafood, or as a main dish with a side of vegetables.

Cooking Techniques

Boil the plantains until tender before mashing them for the best texture.

- Use a mortar and pestle to mash the plantains for a traditional and authentic flavor.

Ingredient Substitutions

If you cannot find pork cracklings, you can substitute with bacon or chorizo.

- If you do not have access to sofrito, you can make your own by blending onions, peppers, garlic, and cilantro.

Make Ahead Tips

Mofongo can be made ahead of time and reheated in the oven or microwave before serving.

Presentation Ideas

Serve the mofongo in a bowl or on a plate, topped with the crushed tomato sauce and a sprinkle of fresh herbs.

Pairing Recommendations

Mofongo pairs well with a side of rice and beans, fried plantains, or a simple salad.

Storage and Reheating Instructions

Store any leftover mofongo in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of mofongo contains approximately 300 calories.

Carbohydrates

Each serving of mofongo contains approximately 40 grams of carbohydrates.

Fats

Each serving of mofongo contains approximately 15 grams of fats.

Proteins

Each serving of mofongo contains approximately 8 grams of proteins.

Vitamins and minerals

Mofongo is a good source of potassium, vitamin C, and vitamin A.

Alergens

Mofongo contains pork cracklings, which may be an allergen for some individuals.

Summary

Mofongo is a flavorful and hearty dish that is relatively high in carbohydrates and fats, but also contains essential vitamins and minerals.

Summary

Mofongo is a delicious and traditional Puerto Rican dish made with fried green plantains, garlic, olive oil, and pork cracklings. It is a flavorful and hearty dish that is perfect for any occasion.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl living in Puerto Rico. I had always been interested in cooking, but it wasn't until I met an old woman in the marketplace that my passion really took off.

The old woman's name was Maria, and she was known throughout the island for her incredible culinary skills. She took me under her wing and taught me everything she knew about traditional Puerto Rican cuisine. It was during one of our many cooking sessions that she introduced me to the art of making mofongo.

Mofongo is a beloved dish in Puerto Rico, made with fried green plantains, garlic, and pork cracklings. It's a dish that's full of flavor and tradition, and I was eager to learn how to make it. Maria showed me the proper way to peel and fry the plantains, how to crush them in a pilón (a wooden mortar and pestle), and how to incorporate the garlic and pork cracklings to create a delicious and savory dish.

I remember the scent of the plantains frying in the hot oil, the sound of the mortar and pestle crushing them into a smooth paste, and the taste of the finished mofongo as Maria and I sat down to enjoy it together. It was a moment I will never forget, and one that sparked my love for cooking even more.

Over the years, I have made mofongo countless times for my family and friends, always using Maria's recipe as a guide. I have added my own twists and flavors to the dish, creating a version that is uniquely my own. But the essence of Maria's recipe remains the same, and every time I make mofongo, I am transported back to that fateful day in the marketplace when I first learned how to make it.

I have shared the recipe with many people over the years, passing on the tradition and flavors of Puerto Rican cuisine to the next generation. Each time I teach someone how to make mofongo, I feel a sense of pride and joy, knowing that I am preserving a part of my culture and heritage for years to come.

As I sit here now, reminiscing about that day with Maria and the many mofongo meals I have made since, I am filled with gratitude for the gift of cooking and the ability to share it with others. Cooking has always been a way for me to connect with my roots, to honor the traditions of my ancestors, and to create something beautiful and delicious to share with the ones I love.

And so, I will continue to make mofongo and other traditional Puerto Rican dishes, passing on the recipes and stories that have been handed down to me through the generations. For in each dish I create, there is a piece of my history, my culture, and my heart. And that is something truly special.