Make Mofongo
Mofongo (pronounced moh-FON-goh) is a very typical Caribbean dish in which the main ingredient is green, hard and unripe plantains. If the plantains are turning or have become yellow and soft, they cannot be used for this recipe. It's very popular in Puerto Rico, the Dominican Republic and other nearby islands, as well as in any community around the world where Puerto Ricans can be found. It can be served by itself, with other main courses or with several different kinds of "stuffing" that can turn it into a main course all on its own. Preparing it is not difficult but do be warned that it takes a bit of elbow grease! Here is how to make mofongo.
Ingredients
- One green, unripe plantain per serving
- Garlic (fresh or crushed) to taste
- Fried pork skin rinds or "cracklings" (optional; in Spanish known as "chicharrones")
- Olive oil
- Salt and pepper to taste
- Sufficient vegetable oil to fry the plantains
- If you plan to serve with fillings: stewed beef, chicken, shrimp, or whatever your imagination can conjure!
Steps
- Heat the vegetable oil. Heat about an inch or two (2.5cm - 5cm) height of oil in a deep frying pan or wok to 350ºF/180ºC. If you don't have a thermometer, heat the oil until you can place a slice of plantain into the pan and it immediately starts bubbling as it fries.
- Peel a Plantain. This is done by making a shallow cut along one of the lengthwise "ribs" of the plantain and carefully peeling the skin. This is made a little easier if you soak the plantain in hot water for no more than two or three minutes to soften the skin.
- Slice the plantain across its width into one-inch (2.5cm) round slices.
- Fry the plantain slices in batches until they become dark yellow. Do not fry them too much; if they turn brown they may not have the right consistency. You want them cooked through, not toasted.
- Set the fried pieces in a bowl lined with paper towels to drain and dry.
- Place four or five pieces of fried plantain in the pilón (wooden mortar and pestle) and mash them. Add a couple of garlic cloves, a few pieces of pork rind (the idea is to make it a little crackly without overpowering the taste), a tablespoon of olive oil, salt and pepper to taste into the pilón. Mash the mixture again. Alternatively, you can use a food processor with a cutting blade, though the consistency of the finished product will not be the same and may require a bit more olive oil.
- Remove the mixture from the pilón and shape it into a half-ball (round with a flat bottom).
- If you will be serving it by itself, you're done! Just add to a serving plate along with salad, mains, etc.
- If you will be serving it with some type of filling, use your fist or a large spoon to make a concave bowl shape on the rounded side, and place the filling into it.
- Enjoy!
- Finished.
Tips
- When served plain, some purists prefer for the mofongo to be placed in a large bowl that has been partly filled with a hearty chicken broth or fish stock.
- There is a similar dish made in the Dominican Republic; it is called "mangú" (pronounced man-GU) and has a much softer consistency. The difference is that mangú is made by boiling the plantains instead of frying them.
- Buy enough green plantains for the number of servings of mofongo you plan to prepare. A general rule of thumb is one medium plantain per serving. The plantains must be completely green and very hard. Any yellowing on the skin of the plantain or soft spots along its length means it is ripening, will taste sweet and is not good for mofongo.
Warnings
- This dish does not keep well in the refrigerator. If you have leftovers, do not store for more than a day or two. To reheat, microwave for one to two minutes for each mofongo ball.
- This is not a low-calorie, low-fat dish, but if you are concerned about that some changes can be made:
- Fry the plantain slices in canola oil instead of corn oil.
- Skip the fried pork skin rinds or cracklings, or replace with a crunchy nut ingredient such as sliced almonds or walnut pieces if you and your guests are not allergic to nuts. This is a good substitute for vegetarians too.
- Use extra virgin olive oil in small quantities, adding just enough to the mashed plantains until you reach the desired consistency. The extra virgin oil is more expensive but has a stronger taste and smaller quantities will give you the right result.
- Make sure the plantains are cooked through. If the slices are still yellow and raw in the middle, fry them a bit longer. Raw plantains will give you a tummy ache!
- Do not use ripe plantains for this recipe. If the plantain has begun to turn yellow, or is completely yellow/black, and is soft at any point, it is beginning to ripen and will ruin the recipe.
Things You'll Need
- A deep frying pan to fry the plantains. A wok is perfect for this!
- Paper towels to dry the fried plantains and a bowl
- A "Pilón" -- a wooden mortar and pestle, available at any supermarket that sells Caribbean cooking utensils. You can use one made out of marble or some such hard material, but it's easier to mash the plantains if you use a wooden one because they stick better to the wooden sides of the pilon's bowl. If you do not have access to a pilón, a food processor with a cutting blade is acceptable as an alternative.
- Serving dishes and accompaniments
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