Mofongo

Instructions

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