

By: Annie
Mofongo is the signature dish of Puerto Rico. It is a mashup of fried plantains, minced garlic and a hint of spice. It has a surprisingly rich texture and is a true flavour bomb. The monfongo is traditionally topped with pork crackling, and made rich with pork fat. In this vegetarian version, it is paired with a bed of purple rice and barbecue style jackfruit.
Note: For this recipe you will need a pestle and mortar, or a bowl with a dowel of sorts (a potato masher does not quite work at breaking down the green plantain well enough) and a small measuring cup or ramekin.
- 2 large green plantains
- Frying oil - coconut, avocado, sunflower or canola
- Olive Oil
- Salt - To taste
- Spices - I used ground chipotle, feel free to experiment with what you have in your spice cabinet- cayenne, smoke paprika, cumin etc.
- Meat or meat alternative of your choice
- Rice
- Have your meaty element prepared in advance, or cooking before your start.
- Prepare rice according to package directions
- Heat frying oil to medium heat
- Peel and slice the plantains into inch rounds
- Fry the plantains until golden brown and fork tender.
- Remove them from the oil and place on paper towel to remove excess oil
- Start the mashing process by mashing some minced garlic in your pestle, adding pieces of plantain, olive oil, spice and mashing in a layering motion with your mortar
- Taste as you go to ensure your seasoning is on point. Consistency should be mashed, creamy, formable but not too heavily oiled.
- Pack the ramekin or measuring cup with the mashed plantain mixture
- Plate up by laying down the rice, then overturn the mofongo and top with your 'meat' of choice, garnish with your favorite herbs.
** The 'meaty'ness pictured above is a barbecue style jackfruit, but feel free to get creative. Try a saucy spicy shrimp, fajita style chicken, spicy beans or a more traditional pulled pork
Inspired by http://greatfood360.com/make-mofongo