Mofongo
Garlicky mashed fried green plantains packed with crispy chicharrón — mofongo is a Caribbean showstopper, molded into a mound and served with broth.
Prep
20 min
Cook
20 min
Total
40 min
Makes
4 servings
Why you'll love this recipe
Mofongo is bold, garlicky, and deeply satisfying — crispy fried plantains mashed with pork and garlic into a savory mound. It's a Caribbean classic that turns humble plantains into a feast.
Mofongo
40 min · 4 servings
Ingredients
Servings
4 servings
- 4 green plantains, peeled and sliced
- 6 cloves garlic
- 1 cup cooked chicharrón (pork cracklings)
- 3 tablespoons olive oil
- ½ cup warm chicken broth
- 1 teaspoon salt
- Oil, for frying
Instructions
- Fry the plantain slices until golden and tender, then drain.
- Mash the garlic with the olive oil and salt into a paste (a pilón or mortar is traditional).
- Mash the fried plantains with the garlic paste and chicharrón, adding warm broth until cohesive.
- Pack into a bowl, invert into a mound, and serve with extra broth or stewed meat.
Nutrition (per serving)
430
Calories
9g
Protein
48g
Carbs
24g
Fat
Frequently asked questions
- What's the difference between mofongo and fufu?
- Both are mashed plantain dishes; mofongo is fried then mashed with garlic and pork, giving it a richer, crispier character.
- What do you serve with mofongo?
- It's often served with a garlicky chicken or shrimp broth, or stuffed with stewed meat or seafood.
