Mofongo

Name: Mofongo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 4 green plantains, peeled and cut into rounds; 8 cloves garlic, minced; 3 tbsp olive oil; 250ml chicken broth; Vegetable oil for frying; Salt to taste; Chicharron de pollo pieces for topping (optional)

Mofongo (mo-FON-go)

Mashed Fried Plantain with Garlic

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 460 kcal

Crispy green plantains fried and mashed with garlic, olive oil, and chicken broth, formed into a dome and served with savory broth or stewed meat.

Nutrition & Info

Protein 8.0g

Carbs 62.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

deep fryer or heavy skillet pilon (wooden mortar and pestle) tongs

Presentation Guide

Vessel: shallow bowl

Garnishes: fried garlic chips, cilantro

Accompaniments: chicken broth, stewed chicken

Ingredients

4 green plantains, peeled and cut into rounds
8 cloves garlic, minced
3 tbsp olive oil
250ml chicken broth
Vegetable oil for frying
Salt to taste
Chicharron de pollo pieces for topping (optional)

Instructions

1
Cut plantains into one-inch thick rounds. Soak in salted water for fifteen minutes, then drain and pat dry.
2
Heat vegetable oil to 175C. Fry plantain rounds until golden on outside but still slightly soft inside, about four minutes.
3
In a pilon or large mortar, add a few fried plantain pieces with garlic, olive oil, and a splash of broth. Pound until mashed but still chunky.
4
Continue adding plantain pieces and pounding until all are incorporated. Season with salt to taste.
5
Shape mofongo into dome shapes using the pilon or a small bowl. Invert onto serving plates.
6
Serve immediately with hot chicken broth poured around the base or topped with stewed chicken.

💡

Did You Know?

The pilon used to make mofongo is considered an essential kitchen tool in Dominican homes, often passed down through generations.

Chef's Notes

Equipment Tips

deep fryer or heavy skillet
pilon (wooden mortar and pestle)
tongs

Garnishing

fried garlic chips, cilantro

Accompaniments

chicken broth, stewed chicken

The Story Behind Mofongo

Mofongo traces its ancestry to the West African fufu, brought to the Caribbean by enslaved Africans who adapted their cooking traditions using the plantains that thrived in tropical soil. The dish became a staple across the Spanish Caribbean, with the Dominican version distinguished by its generous use of garlic and olive oil. The ritualistic pounding in the pilon is almost meditative, and the sound of mashing mofongo is a familiar rhythm in Dominican kitchens.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: West African and Taino origins

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