But ultimately, the dish most likely has its origin in African cuisine. The slaves brought with them a dish called foo foo or fufu, which is made in the same manner as mofongo from various mashed starchy vegetables such as yams, cassava, and plantains.
Cook's Notes: Mofongo is traditionaly mashed in a mortar and pestle, but if you don't have one you can use a potato masher, as I do in this recipe.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 Servings
- 3 unripe green plantains
- 6 ounces pork rinds (crushed)
- 1 tablespoon garlic paste
- Vegetable oil for frying
- Preheat about two inches of oil in a frying pan or deep fryer to 350 Fahrenheit.
- While the oil is heating up, peel the plantain and cut into one inch rounds.
- Fry the plantain until golden and tender. This will take approximately 4 to 6 minutes.
- Remove cooked plantain from the fryer and allow to drain on paper towels.
- Put the garlic paste in a mixing bowl and then add fried plantains. Mash until thoroughly blended.
- Add the pork rinds/cracklings. Continue to mash and mix until all ingredients are well incorporated.
- At this point you may shape the mofongo into 4 balls and serve hot; or
- Divide the mofongo into 4 equal portions. Use a small condiment bowl as a mold. Push the mofongo down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape.