How to Make Mofongo

How to Make Mofongo

Mofongo con camaronesMofongo (pronounced moh-FON-goh) is a very
typical Caribbean dish in which the main ingredient is green
plaintains. It's very popular in Puerto Rico and nearby islands,
as well as in any community around the world where Puertoricans
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 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 the plantains. 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.
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
to make a bowl on the rounded side, and place the filling into the
bowl.

* Enjoy!

!! Video !!

!! Tips !!

* 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 means it is ripening, will taste sweet and is not good
for mofongo.

* 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 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.

!! Warnings !!

* 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!
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.

* 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.

!! 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

* Serving dishes and accompaniments

!! Related WikiHows !!

* How to Make Fried Bananas (Plantains)

* How to Make a Plantain Poultice

* How to Peel a Plantain

* How to Bake Banana Bread

* How to Make Acorn and Potato Mash

* How to Make Corn Meal Mush

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