Mofongo, a favorite of Dominican and Puerto Rican cuisine, is just about the best thing to happen to a plantain since, well, ever. I mean there's the ever-popular fried sweet plantains, the tostones, and just a plantain sans anything. But the richness of mofongo really outshines all of its brother and sister dishes.
A little mofongo goes a long way, and you won't catch me telling you it's healthy, so maybe don't eat just mofonog. But if this doesn't make you run out and leave your grocery store bare of plantins, then I don't know what will. Enjoy!
- 2 green plantains, peeled and sliced into 1/2-inch rounds
- 1/2 to 1 cup canola oil
- 3 cloves garlic
- 2-3 tablespoons olive oil
- 1/4 cup chicken, cooked and shredded
- salt, to taste
- Mash the garlic with the olive oil in a mortar and pestle or whatever you have on hand. Combine garlic mixture with the chicken in a large bowl and set aside.
- Heat canola oil in a large pan. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes.
- Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains until smooth. Season with salt.
- Roll the plantain mixture into two large balls or several small balls before serving.
- It can also be served with chicken broth over it.