Dish · caribbean
Mofongo
Green plantains are fried, then mashed in a mortar with garlic, olive oil, and crisp pork rinds into a dense, savory mound.
Where it comes from
Mofongo comes from Puerto Rico, where its pounding technique and use of plantain point back to West African fufu, adapted to the ingredients available on the island.
What cooks argue about
Cooks disagree over the fat: pork rinds and their rendered fat give a deeper flavor, while olive oil alone gives a lighter version that some say loses the dish's weight.
Versions
Nobody has published a mofongo here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
green plantain
garlic
olive oil