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.
Nobody has published a mofongo recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.