Mofongo

Method

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1. Cut the ends off the plantains, slit the skin lengthways and peel. Cut the plantains into chunks about 3 cm thick.

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2. Heat 4 cm of oil in a deep pan to 160°C / 320°F. Fry the plantain chunks in batches for 5 to 6 minutes, until pale golden and tender when pierced. Do not let them brown.

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3. Drain on paper towels. While they are still hot, put half of the plantain in a bowl with half of the garlic, olive oil, chicharrones and salt.

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4. Mash firmly with a pestle or the back of a heavy spoon, adding a splash of the warm broth, until the mixture holds together but is not smooth. Repeat with the second half.

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5. Pack the mofongo into a small bowl, turn it out onto a plate as a dome and repeat to make 4 domes.

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6. Serve at once, with warm chicken broth for spooning over.

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Chef’s Tips

• Use green plantains, not yellow. Ripe ones are sweet and sticky, not starchy.
• Mash the plantain while it is hot. Cold plantain will not come together.
• Add the broth a spoonful at a time. Too much makes it soggy.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Warm chicken broth
• Garlic shrimp
• Roast pork

Storage & Reheating

Best eaten at once. Leftovers can be reheated in a pan but lose their texture.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.