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Mofongo (Mashed Plantains)

When I attended the University of Puerto Rico in Bayamon, I would eat mofongo on a daily basis. I just couldn’t get enough of it.

Bayamon is famous for its delicious pork rinds, affectionately called "Chicharron de Bayamon". To eat mofongo in Bayamon mixed with its "Chicharron" was the ultimate.

Mofongo is definitely not a dish for those who are watching their cholesterol intake. However, it is a wonderful treat to indulge in occasionally. As you will notice in the recipe, it calls for fat from the fried salted pork—nerve shattering for the health conscious . If your pulse rises at the thought of pork fat, go ahead and eliminate it from the recipe.

On the island, mofongo is served as a side dish, as the tosotones, or as a main dish, as in the Stuffed Plantain dish, "Mofongo de Camarones".

It has a strong garlic flavor, so if you are a garlic lover this is a "must" recipe. Traditionally prepared in Puerto Rico in a mortar and pestle, it can also be prepared in a food processor—you choose. I’ll stick to tradition; it brings fond memories.


3 Green Plantains or Green Bananas
3 Minced Garlic Cloves
1 Pinch of adobo or salt
1/4 Lb Salted Pork or Bacon
1 Tablespoon of olive oil

1- Peel plantains under running water and cut into ½ inch slices.

2- In a deep fryer or frying pan heat 1 ½ inches of vegetable oil to approximately 350 degrees(F) Fry plantains until firm, not hard-about 4 minutes.

3- Remove and drain them from oil.

4- In another pan cook salted pork or bacon with a bit of salt or adobo until pork fat is liquid. Add minced garlic and olive oil.

5- Remove from heat.

6- In a mortar and pestle or food processor mash the plantains and salted pork with pork fat.

7- Form into small balls and serve as a side dish or use for "Mofongo de Camarones" recipe.

Makes 3 Servings


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