Developed in the Caribbean, mofongo is a dish featuring fried plantains and pork skins or bacon. West Africans living in Cuba, Dominica, and Puerto Rico introduced their native dishes, many including plantains. Mofongo is found throughout Puerto Rico and the Dominican Republic and arrived in the United States through immigrants during the 1800s and 1900s. The dish is popular in New York City, where it is sold as street food called cuchifrito, or fried foods that mainly contain pork. There are many variations and mofongos are often found for sale in urban centers around the United States.
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- With a mortar and pestle or food processor, mash the garlic with the olive oil.
- In a large bowl, add the garlic and oil mixture and the pork rinds, and set aside.
- In a deep fryer or heavy sauce pan, heat canola oil to 350°F.
- Fry the plantain rounds for about 15 minutes, until they are golden and crispy, but not fully browned.
- Transfer the fried plantains to the bowl the with the pork rinds and garlic, tossing to coat the plantains.
- Working again with a mortar and pestle or food processor, mash the plantains until smooth.
- Season with salt and roll into balls for serving.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.