This one is for my Mexican friends that keep asking me about this classical Caribbean dish very popular in Puerto Rican, Dominican Republic and Cuba. Although each country claims this dish as their own, the dish is ultimately of African origin and is a variant of a dish called “fufu” and introduced by African slaves during the Spanish Colonies era. “Fufu” is made with various root vegetables, specially yams. In Cuba. “fufu” is made with plantains. The Dominican version of it is called “mangu”. Both are prepared with boiled and then mashed green plantains and served as a side dish.
Contrary to the “fufu” and the “mangu”, the green plantain in the “mofongo” is fried then mashed and contains other ingredients such as garlic and Pork cracklings (chicharron).
Enjoy it!
Total time – about 40 min
Yield – 4-6 servings
Serving suggestions – as a side dish for “carne frita” (fried pork) or “relleno” (stuffed) with chicken or shrimp. When served as a side dish, it is normally served with fish or chicken broth on the side that you pour on top of it to make it softer.
Ingredients
- 3 cups canola oil for frying
- 3 cloves garlic, or to taste
- 3 tablespoons olive oil
- 1/8 cup crushed fried pork skins
- 2 green plantains, peeled and sliced into 1/2-inch rounds
- salt to taste
Preparation
Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes.
Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt.
Roll the plantain mixture into two large balls or several small balls before serving.
Serve while is hot.
Buen provecho!
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