World Cuisines

Mofongo

Puerto Rico

Puerto Rico's beloved mound of mashed fried plantain, garlic and chicharrones, crowned with shrimp, chicken or octopus in criollo sauce. Ingredients: green plantains, garlic, pork cracklings (chicharrones), olive oil, salt, chicken broth; to top: shrimp, chicken or land crab in sofrito-tomato sauce.

What it is

Puerto Rico's beloved mound of mashed fried plantain, garlic and chicharrones, crowned with shrimp, chicken or octopus in criollo sauce. Ingredients: green plantains, garlic, pork cracklings (chicharrones), olive oil, salt, chicken broth; to top: shrimp, chicken or land crab in sofrito-tomato sauce. Recipe: 1) Fry green plantain chunks until tender-gold. 2) In a pilón (wooden mortar), mash hot plantain with garlic, chicharrones, oil and a splash of broth until it holds together. 3) Pack into a cup and unmold into a dome. 4) Ladle the chosen seafood or chicken in its sauce over and around. Serve: immediately, with broth on the side in many homes. Flavor: garlicky, porky, dense and deeply satisfying. History: born of West African fufu carried to the Caribbean and married to the island's Taíno mortar and Spanish pork — the holy trinity of Puerto Rican cooking in one dish. See also: Arroz con Gandules, Lechón Asado.

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