Mofongo Is One among Puerto Rico’s Most Iconic Dishes—Right here’s How I Make It at House

At any time when I am going again dwelling to Puerto Rico to go to household, I all the time order mofongo from a tiny deli in Rio Piedras. It’s turn out to be a convention I sit up for. Tucked away from the hustle and bustle of touristy Outdated San Juan, that is one in all my favourite locations for the fried plantain dish served on a plain white plate with a small cup of caldo (hen broth) on the facet. Enormous pilóns—seasoned picket mortar and pestles—are lined up on the chrome steel counters and used for smashing the garlic, pork cracklings, and fried plantains into the irresistible spoonable dish. 

Mofongo is close to and pricey to me and to many different fellow Puerto Ricans, and like many beloved nationwide dishes all through the Caribbean diaspora, there tends to be plenty of competition about who makes it the very best and what to serve it with. After I’m not in a position to take pleasure in mofongo at my favourite deli in Rio Piedras, right here’s my favourite solution to put together a standard model at dwelling.

Origins and Influences of Mofongo

Puerto Rican delicacies is a mixture of West African, Spanish, and indigenous Taíno meals and cooking strategies. Studying extra about every of those influences has inherently formed and strengthened my connection to my cultural meals, household, and homeland. When the affect of Spanish cooking strategies and meals have been delivered to the island throughout colonization within the early 1500s, they have been overlaid onto the indigenous Taíno delicacies, in addition to the West African dishes of the enslaved populations who have been already on the island. 

Mofongo could be thought of the distant cousin of West African fufu, an identical dish of mashed starchy greens, typically plantains. The principle distinction between mofongo and fufu is the cooking technique of the plantains themselves: Mofongo makes use of fried plantain chunks whereas fufu makes use of boiled plantains. Different mashed plantain dishes much like mofongo embody the Dominican Republic’s mangú and Cuba’s fufu de plátano, which regularly use plantains, however may also use different starchy root greens like taro, yams, or cassava.

My Recommendation for Making ready Mofongo

In eating places, Mofongo is nearly all the time ready to order and particular person servings come collectively pretty shortly. The cook dinner smashes fried chunks of plantain with a savory hen broth, garlic, and pork cracklings in a pilón earlier than it’s flipped in a rounded mound onto a serving plate. It’s simple to know why eating places put together particular person servings to order—as soon as mashed, mofongo is liable to drying out shortly. So once I make mofongo at dwelling, I persist with the restaurant strategy of making ready particular person parts so I can management the feel of every serving to. Making ready mofongo this manner requires a little bit of multitasking, nevertheless it ensures good mofongo each time. Right here’s my recommendation for making ready moist, spoonable mofongo at dwelling.

Begin with inexperienced plantains. One among mofongo’s defining options is using  fried inexperienced plantains because the starchy base. Plantains proceed to ripen after they’re harvested and their starches slowly convert into sugars, which you do not need on this recipe. Inexperienced plantains are nonetheless agency and have a excessive starch content material, which ensures that when they’re fried and mashed, the ultimate mofongo is savory, not candy, and the mashed combination is pleasantly starchy, cohesive, and absorbs seasoning simply. Consider it because the distinction between mashing potatoes versus mashing ripe bananas. Your mofongo ought to have a mashed potato–like texture, and beginning with starchy under-ripe plantains will assure this.

Fry the plantains in batches for even cooking. The trick to nice fried plantains for mofongo is to cook dinner them at a gentle temperature, giving the outside loads of time to show crisp with out giving the plantain an opportunity to dry out. To do that, I shallow fry them, first beginning in reasonably scorching oil (350ºF) and cooking them simply lengthy sufficient that they develop a skinny, golden, crisp exterior and are fork tender inside. To make sure the oil temperature doesn’t drop too drastically as soon as the plantains are added to the recent oil, I fry them in batches—this manner the oil temperature hovers round 350ºF the whole time they cook dinner. If the oil temperature drops, simply increase the warmth degree as wanted.

Use a pilón or mortar and pestle for making ready particular person servings. At dwelling, I want to make use of a pilón, and name for utilizing one beneath. Not solely is utilizing this Puerto Rican picket mortar and pestle the standard technique, it’s simple and environment friendly since all the things will get ready in a single vessel. There’s no want for a further chopping of substances—you’re in a position to make the dish with only one instrument. Additionally as soon as it’s mashed, the mofongo can simply be flipped onto the serving plate to provide the dish’s signature domed form. In the event you don’t have a pilón, a fundamental mortar and pestle will work simply as nicely. And in the event you don’t have both of those, don’t fret: You need to use a big mixing bowl and potato masher as an alternative.

Add further broth when mashing if wanted to make sure the very best texture. As talked about above, mofongo ought to have the feel of cohesive, chunky mashed potatoes—barely clean and tender, however with added texture from the crispy edges of the fried plantains together with the mashed pork cracklings. Since starchy plantains dry out simply and take in plenty of moisture, it’s probably you’ll want so as to add some hen broth when mashing to get the suitable texture. So in case your mofongo will get too dry and begins to crumble, simply preserve including the nice and cozy broth, a couple of tablespoons at a time, to bind the combination again collectively whereas smashing.

Cowl the person parts as soon as assembled. To maintain assembled parts heat whereas making ready every serving, I like to recommend overlaying the ready parts with aluminum foil or plastic wrap. This can assist them retain their warmth and also will entice in steam, additional stopping the mofongo from drying out.

Get saucy. For my part, this fried and smashed plantain combination is actually a vessel for a very good saucy second. Historically, mofongo is served with a selection of sauces: a easy caldo, usually a plain hen broth; salsa criolla, a sofrito- and tomato-based stew studded with shrimp, pork, or poultry; and al ajillo, a scampi-like sauce with tons of garlic and a very good olive oil simmered with a protein. After I wish to go huge with a bit of extra drama out at eating places in Puerto Rico, I’ll order al ajillo with pulpo, chunks of octopus simmered gently within the garlicky sauce. The sauces are then served on prime of a mound of mofongo, stuffed on the within for a extra tidy presentation, or positioned in a bowl on the facet.  You can too customise your personal sauce for serving with mofongo.

There are a lot of unbelievable sauce choices, and I encourage you to style all of them, however personally, I want mofongo with a small bowl of caldo. It serves double responsibility right here: It is mashed into the plantains for taste and moisture, as nicely served as a sauce on the facet. I really like the truth that the easy, savory broth doesn’t overpower the plantain taste.

No matter sauce you select to serve along with your mofongo, after you have your first chew, you’ll discover that making mofongo at house is nicely definitely worth the effort. And in the event you’ve by no means been to my beloved small tropical island within the Caribbean, this iconic dish is bound to encourage you to go to.