Mofongo

Instructions

1. 1 Peel the green plantains by cutting off both ends, scoring the skin lengthwise, and prying it off. Cut into pieces about three centimetres thick. Soak in salted water for fifteen minutes to draw out excess starch. Drain and pat completely dry.
2. 2 Heat vegetable oil in a deep skillet to 160C. Fry the plantain pieces for seven to eight minutes until golden and cooked through but not crispy. They should be soft enough to mash easily. Remove and drain on paper towels.
3. 3 While the plantains fry, make the garlic mixture by heating the olive oil in a small pan over low heat. Add the minced garlic and cook very gently for two minutes until softened and golden but not browned. The garlic oil is the soul of mofongo.
4. 4 Working in batches, place the fried plantain pieces in a large wooden mortar (pilon). Add a portion of the garlic oil, a splash of broth, and some crushed chicharron. Pound with the pestle in a circular motion until combined but still slightly chunky.
5. 5 The mofongo should be mashed but not completely smooth. It should hold together when shaped but still have visible chunks of plantain and chicharron throughout. Shape into balls or mounds using the mortar as a mould.
6. 6 Serve the mofongo immediately while hot, either as a dome on the plate or in the mortar itself. Pour garlic shrimp sauce or warm chicken broth around or over the mofongo. The starchy, garlicky mound soaks up the sauce beautifully.