Mofongo is an iconic Puerto Rican dish made with mashed green plantains. It's served as a side or appetizer, often filled with shrimp, meat, or chicken.
Ingredients
- 4 medium green plantains
- 8 garlic cloves minced
- 1 small onion diced
- 3 tablespoons sofrito
- 4 tablespoons olive oil
- Salt and pepper to taste
- Chicken broth or water
Preparation
- Peel and cut the green plantains into slices 2 centimeters thick. Fry them in hot oil until tender but not golden, approximately 5-7 minutes.
- In a mortar or deep bowl, place the fried plantains and begin mashing while pouring the sofrito, minced garlic and onion.
- Continue mashing until you achieve a homogeneous and sticky mixture. If too dry, add hot broth one tablespoon at a time.
- Season with salt and pepper to taste. The consistency should be compact but manageable.
- Form a ball or dome with the mofongo using the mortar or your moistened hands. Place on a plate and serve hot, with broth, shrimp or stewed meats.
Chef tip: To make Mofongo creamy, add warm broth gradually. Use a traditional wooden mortar for best results, and prepare it just before serving to maintain its texture.
Find these ingredients at Market Latino in Bergamo.