Mofongo is a seriously powerful dish. Close to many a Dominican’s heart (and belly), this garlic plantain mash with pork crackling is not to be missed on your trip to the Caribbean.
Mofongo is super popular in Puerto Rico as well, and is thought to have emerged from their shared African roots.
While traditional mofongo is made with pork crackling, many variations are served in restaurants, like chicken, bacon and even shrimp.
To make your own mofongo, peel and chop plantain into little rounds. Fry them until soft and golden. Drain then mash roughly with plenty of garlic and pork rinds (chicharron). Use your hands or a container to shape and serve.
Mofongo is very distinctive, as it is smooched into a ball and served on a pilon, a sort of wooden cup. On a plate, you’ll see it pressed into a half-dome. It’s often served with a little bowl of garlic or chicken broth on the side, so you can moisten the mofongo to your liking.
Join us next time, as we explore some more complex Dominican dishes. As always, Dominican Cooking is a great place to find details of recipes, written by a real Dominican!