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| Alternative names | Mofongo pelao, mofongo criollo, mofonguito |
|---|---|
| Course | Main course |
| Place of origin | Puerto Rico |
| Serving temperature | Hot |
| Main ingredients | Plantains, chicharrón, cooking oil (olive oil, lard, or butter), and garlic |
| Variations | Fufu, tacacho, cayeye, mangú |
| Other information | Popular throughout: Puerto Rico Dominican Republic New Jersey Florida New York City Boston Colombia |
Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a dish from Puerto Rico with plantains as its main ingredient.[1] Plantains are picked green, cut into pieces and typically fried in more modern versions but can be boiled in broth or roasted, then mashed with salt, garlic, pork, broth, and cooking oil (olive oil, butter, and lard is typically used) in a wooden pilón (mortar and pestle). Cassava and sweet potato are boiled then roasted or flash-fried, plantains can also be made in this method or roasted before flash-frying.[2][3] The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup.[4] Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
- ^ Torres, A. (2006). Latinos in New England (in Spanish). Temple University Press. p. 106. ISBN 978-1-59213-418-2. Retrieved 12 November 2019.
- ^ Carballo, Viviana (January 19, 2005). "Gusto!; Plantains Carry Deep Roots of Tradition in Mofongo". Special to the Sentinel. Orlando Sentinel. Retrieved December 16, 2015.
- ^ Cordero Malavé, Deborah (2010). Plantain Hybrids: Fresh Market and Processing Characteristics. Mayaguez, PR: University of Puerto Rico, Mayaguez Campus. pp. 9, 41.
- ^ Antonio Benítez Rojo (1996). The Repeating: The Caribbean and the Postmodern Perspective. James E. Maraniss (translation). Duke University Press. p. 97. ISBN 0-8223-1865-2.