A dish with African roots based on fufu, adapted in Puerto Rico with fried green plantains and pork rinds, it is today one of the most iconic dishes of Puerto Rican gastronomy.
Latin American
Mofongo
Traditional Puerto Rican mofongo with green plantain and pork rinds, authentic step-by-step recipe.
- Puerto Rico
- Main course
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 14 g
- Carbohydrates 52 g
- Fat 24 g
Story behind the dish
Preparation
Mofongo is a preparation from Puerto Rico with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 green bananas.
- Have ready: 200 g of pork rinds (or fried bacon).
- Have ready: 4 cloves of garlic.
- Have ready: Olive oil.
- Have ready: Chicken broth.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel the green bananas and cut them into thick slices
Peel the green bananas and cut them into thick slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Fry the slices in plenty of oil over medium heat until…
Fry the slices in plenty of oil over medium heat until golden and tender inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Crush the garlic with salt in a mortar until you obtain a paste.
Crush the garlic with salt in a mortar until you obtain a paste. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Crush the fried plantain slices together with the garlic
Crush the fried plantain slices together with the garlic, the chopped chicharrón and a little olive oil, in the mortar (pestle), until well integrated. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step.Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add a little hot chicken broth if the mixture is too dry.
Add a little hot chicken broth if the mixture is too dry, adjusting the texture. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Form balls or mount in the mortar itself
Form into balls or assemble in the mortar itself, serve hot, traditionally with chicken or shrimp broth on the side. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Using a traditional wooden mortar (pestle) gives better texture than a mixer.
- The banana must be fried well so that it is tender inside before mashing it.
Variations
- Mofongo stuffed with shrimp in sauce.
- Vegetarian version without pork rinds, with more garlic and oil.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.