If there ever was a food that told the history of Puerto Rico it has to be Mofongo. Its ingredients are African and Spanish and the preparation technique is both Taíno and African. The main components of Mofongo are plantains, garlic, oil, pork cracklings, salt and usually chicken stock. The term Mofongo (Spanish pronunciation: moˈfoŋɡo) comes from the Angolan Kikongo term “mfwenge-mfwenge” that means “a great amount of anything at all.” A most fitting description of Mofongo.
How Mofongo is made
Well done Mofongo is labor intensive. It involves frying, pounding ingredients while hot in a mortar or pilón to the right consistency and then forming a ball to serve with broth. For stuffed mofongo a well is made in the ball and filled with your favorite protein. Seafood, churrasco or skirt steak, chicken and even chorizos in wine sauce are favorites. The result should be a soft, chunky texture that readily absorbs and complements the flavors of both the pork crackling and any broth that is added. A good chef will make a delightful dish, a rushed preparation will be dry and uninspired.
The same preparation technique can be used with other starchy root vegetables. Bifongo traditionally incorporates both green and the sweeter yellow plantains in the mix. Trifongo goes even further and incorporates yuca into the Bifongo mix. The varieties can be endless.
Where to try the best
The best places for Mofongo are the traditional criollo restaurants and other quality operations who add a “unique” touch to their concoction. In Santurce, Bebo’s on Loíza street and Casita Blanca are sure bets. Jibaro’s Borinquen Restaurant in Luquillo and La Estación (a bbq joint) also serve up some well reviewed concoctions. In Old San Juan head to Jibarito’s Restaurant.
The truth is that there are as many versions of Mofongo in Puerto Rico as there are restaurants who make it.
Ty your hand at making Mofongo with this easy basic recipe.
Mofongo recipe
Ingredients:
Green plantains
Chopped garlic
Olive oil
Vegetable oil for frying
Pork cracklings chopped (chicharrón)
Hot broth, chicken or seafood preferably
Procedure:
Cut green plantains into 1.5 inch rounds and fry until slightly golden. As you fry the plantains in a separate pot heat olive oil and garlic until just beginning to get golden. Take off the heat. Mash the hot plantains in a pilón or in a wooden bowl with the bottom of a jar. Add the cracklings and continue to mash to incorporate. When the texture looks like stuffing, add the olive oil/garlic and mix. Form into balls and serve in a bowl with the broth. You can also form a well and stuff with seafood, stewed beef or chicken. Adding a bit of liquid always enhances the flavors and texture.
